KOREAN FRIED CHICKEN | SWEET AND SPICY KOREAN FRIED CHICKEN | YANGNYEOM CHICKEN @SpiceEats

Spice Eats Korean Fried Chicken | Sweet And Spicy Korean Fried Chicken | Crunchy Korean Fried Chicken | Yangnyeom-Tongdak | Crispy Korean Fried Chicken | Korean Fried Chicken Sauce | Yangnyeom Sauce | Korean Fried Chicken Recipe | Yangnyeom Chicken

Ingredients for Korean Fried Chicken:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Chicken Thighs - 1 lb or 450 gms (cut into 3 inch long chunks)

For the Marination:
- Salt- 3/4 tsp
- Crushed Pepper- 1/2 tsp
- Grated garlic- 1 tsp
- Grated ginger- 1 tsp

For coating the chicken:
- Potato starch- 1/2 cup (Corn starch can also be used but the taste will vary)

For the Yangnyeom Sauce:
- Gochujang Korean chilli paste - 2 tbsp
- Mustard paste - 1 tsp
- Light Soy sauce- 1.5 tbsp
- Honey-2 tbsp
- Brown Sugar-2 tbsp
- Rice Vinegar-2 tsp

Other Ingredients:
- Sesame oil -1 tbsp
- Garlic minced - 1 tsp
- Red Chillies, cut & deseeded-4-5
- White Sesame Seeds - 1-2 tsp.

Preparation:
- Cut the boneless chicken thighs into 3 inch long chunks.
- Grate the ginger and garlic to give 1 tsp of each
- Finely chop or grate garlic to be used for tempering.
- Deseed the red chillies and cut them into small pieces.
- To make the sauce mix, add all the items specified for the sauce in a bowl and give a mix. Set aside.
- Give a mix again just before adding to the wok later.

Marination:
Add all the ingredients for the marination (mentioned above) to the chicken.
Mix and set aside for 15 mins.

Frying Chicken:
- Add the potato starch to the marinated chicken pieces. Dredge the pieces well to coat the pieces with the potato starch.
- Arrange these on a plate side by side and heat the oil for deep frying.
- Once the oil is medium hot, drop the coated chicken pieces one by one to not crowd the pan.
- Do not stir for around 30-60 secs and then stir and fry on medium heat for 4-5 mins till the colour changes.
- Remove the pieces from oil and keep on a plate. Repeat with the rest of the chicken.
- All the fried chicken pieces to rest for 10 mins.
- Heat the oil again to a high temperature.
- Drop all the pieces from both the batches and fry on high heat for around 2 mins till brown and crisp
- Remove to a plate.

Process:

- Heat sesame oil in a wok and add the chopped/grated garlic & red chillies.
- Stir for 15 secs and then add the Yangnyeom Sauce (made earlier) & 50 ml water.
- Mix and cook for 1 min.
- Add the fried chicken pieces
- Cook on high heat for around 1-2 mins to coat completely.
- Sprinkle sesame seeds and stir fry for 30 secs. Remove to a plate.
- Garnish with some more white sesame seeds and serve.

#koreanfriedchicken #crispykoreanfriedchicken #yangnyeomchicken #friedchicken #crunchykoreanfriedchicken #spiceeats #spiceeatsrecipes #spiceeatschicken

updated 1 year ago

KOREAN FRIED CHICKEN | SWEET AND SPICY KOREAN FRIED CHICKEN | YANGNYEOM CHICKEN

Spice Eats 2022-11-29 | Korean Fried Chicken | Sweet And Spicy Korean Fried Chicken | Crunchy Korean Fried Chicken | Yangnyeom-Tongdak | Crispy Korean Fried Chicken | Korean Fried Chicken Sauce | Yangnyeom Sauce | Korean Fried Chicken Recipe | Yangnyeom Chicken

Ingredients for Korean Fried Chicken:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Chicken Thighs - 1 lb or 450 gms (cut into 3 inch long chunks)

For the Marination:
- Salt- 3/4 tsp
- Crushed Pepper- 1/2 tsp
- Grated garlic- 1 tsp
- Grated ginger- 1 tsp

For coating the chicken:
- Potato starch- 1/2 cup (Corn starch can also be used but the taste will vary)

For the Yangnyeom Sauce:
- Gochujang Korean chilli paste - 2 tbsp
- Mustard paste - 1 tsp
- Light Soy sauce- 1.5 tbsp
- Honey-2 tbsp
- Brown Sugar-2 tbsp
- Rice Vinegar-2 tsp

Other Ingredients:
- Sesame oil -1 tbsp
- Garlic minced - 1 tsp
- Red Chillies, cut & deseeded-4-5
- White Sesame Seeds - 1-2 tsp.

Preparation:
- Cut the boneless chicken thighs into 3 inch long chunks.
- Grate the ginger and garlic to give 1 tsp of each
- Finely chop or grate garlic to be used for tempering.
- Deseed the red chillies and cut them into small pieces.
- To make the sauce mix, add all the items specified for the sauce in a bowl and give a mix. Set aside.
- Give a mix again just before adding to the wok later.

Marination:
Add all the ingredients for the marination (mentioned above) to the chicken.
Mix and set aside for 15 mins.

Frying Chicken:
- Add the potato starch to the marinated chicken pieces. Dredge the pieces well to coat the pieces with the potato starch.
- Arrange these on a plate side by side and heat the oil for deep frying.
- Once the oil is medium hot, drop the coated chicken pieces one by one to not crowd the pan.
- Do not stir for around 30-60 secs and then stir and fry on medium heat for 4-5 mins till the colour changes.
- Remove the pieces from oil and keep on a plate. Repeat with the rest of the chicken.
- All the fried chicken pieces to rest for 10 mins.
- Heat the oil again to a high temperature.
- Drop all the pieces from both the batches and fry on high heat for around 2 mins till brown and crisp
- Remove to a plate.

Process:

- Heat sesame oil in a wok and add the chopped/grated garlic & red chillies.
- Stir for 15 secs and then add the Yangnyeom Sauce (made earlier) & 50 ml water.
- Mix and cook for 1 min.
- Add the fried chicken pieces
- Cook on high heat for around 1-2 mins to coat completely.
- Sprinkle sesame seeds and stir fry for 30 secs. Remove to a plate.
- Garnish with some more white sesame seeds and serve.

#koreanfriedchicken #crispykoreanfriedchicken #yangnyeomchicken #friedchicken #crunchykoreanfriedchicken #spiceeats #spiceeatsrecipes #spiceeatschicken

EGG TIKKA MASALA CURRY | ANDA TIKKA MASALA CURRY | EGG TIKKA MASALA GRAVY

Spice Eats 2024-10-15 | Egg Tikka Masala Curry | Anda Tikka Masala Curry | Egg Tikka Masala Gravy | Anda Tikka Masala | Egg Curry Recipe | Egg Masala Gravy | Anda Masala Tikka Curry | Spice Eats Egg Masala Curry | Spice Eats Egg Recipe

Ingredients for Egg Tikka Masala Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boiled Eggs-8 nos.

For the Paste:
- Tomatoes- 2 medium (175 gms.)
- Green chillies-4
- Coriander leaves- 4 tbsp

Spice Powders:
- Turmeric powder- 3/4 tsp
- Red Chilli powder-1/2 tsp
- Kashmiri Chilli Powder-2 tsp
- Coriander powder-1 tsp
- Crushed Pepper -1/4 tsp
- Garam Masala powder-1/2 tsp
- Kasuri Methi, roasted and crushed- 1 tsp

Other Ingredients:
- Cumin seeds- 1 tsp
- Grated onions- 2 medium (150 gms)
- Ginger garlic paste- 1.5 tsp
- Whisked curd- 4 tbsp
- Fresh cream -4 tbsp
- Oil- 5 tbsp
- Ghee - 1 tsp (for smoke infusion)
- Salt - 1 tsp
- Green chillies, sliced-2 for garnish
- Coriander leaves, chopped- 2 tbsp for garnish

Preparation:

- Boil the eggs, shell and use an egg slicer to slice the eggs. Set aside.
- To make the paste, cut the tomatoes into cubes, cut the green chillies and roughly chop the coriander leaves.
- Add all these to a blender and blend it.
- Whisk the curd/plain yogurt.
- Also grate the onions, chop the coriander leaves and slice the green chillies for garnish.

Process:
- Heat oil in a pan and add the cumin seeds.
- Give a stir and then add the grated onions. Also add 1/2 tsp salt.
- Fry on medium to low heat for 6-7 mins till light brown in colour.
- Now add the ginger garlic paste and fry on low heat for 2 mins.
- Next add the paste, all the spice powders other than garam masala powder and 1/2 tsp salt.
- Fry on medium heat for 4-5 mins till it is fried and oil separates.
- Now, switch off heat and add the whisked curd/yogurt and the fresh cream.
- Mix well and then switch on heat. Cook on low heat for 3-4 mins.
- Now add garam masala powder and 200 ml water, give a mix and simmer for 2 mins.
- Add the sliced boiled eggs and crushed kasuri methi and stir it lightly so that the egg slices don’t break.
- Garnish with chopped coriander leaves & sliced green chillies.

Smoke infusion

For infusing smoke:
- Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
- Place a small steel bowl or piece of foil in the middle of the pan.
- Once the charcoal is ready, hold it with a tong & place it in the bowl.
- Immediately drop little ghee on the burning charcoal & close the lid immediately.
- Covet the lid for 15 mins.

#eggtikkamasala #andatikkamasala #eggmasalacurry #andamasalacurry #eggcurry #eggcurryrecipe #eggrecipe #spiceeats #spiceeatseggcurry #spiceeatsrecipes

CREAMY CHICKEN KARAHI | CHICKEN WHITE KARAHI RECIPE | CREAMY BONELESS CHICKEN GRAVY

Spice Eats 2024-10-08 | Creamy Chicken Karahi | Chicken White Karahi Recipe | Malai Chicken Karahi | Creamy Chicken Recipe | Creamy Boneless Chicken Recipe | Creamy Chicken Gravy | Mild Chicken Recipe

Ingredients for Creamy Chicken Karahi:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Chicken 450 gms. - (thigh pieces)

Tempering:
- Garlic slices (half slices) -1 tbsp (around 8-9 cloves)
- Ginger juliennes- 1 tbsp
- Green chillies cut into 2 inch pieces-4-5 chillies

Spice Powders:
- Pepper powder- 1 tsp
- Red Chilli flakes- 1.25 tsp
- Coriander powder-1.25 tsp
- Cumin powder- 3/4 tsp

Other Ingredients:
- Ginger garlic paste-1 tsp
- Whisked curd/yogurt- 3-4 tbsp
- Fresh cream whisked- 3-4 tbsp
- Roasted & crushed Kasuri Methi- 1 tsp
- Salt-1 tsp
- Oil- 3 tbsp
- Coriander leaves chopped- 2-3 tbsp

Preparation:

Process:

- Heat oil in a pan/kadhai and add the sliced/julienned ginger and garlic. Give a stir for a minute and add the chicken cubes.
- Sear the pieces on high heat for 2 mins till the colour changes.
- Now add the ginger garlic paste and the green chillies and keep frying on medium heat for another 2-3 mins.
- Now add all the spice powders (other than fenugreek leaves) and salt and fry on medium heat for another 2 mins.
- Switch off heat and add the whisked curd/yogurt. Give a mix and then switch on heat. Cook on low heat for around 2 mins and then cover with a lid. Cook covered on low heat for around 15-20 mins till tender.
- Remove lid and add fresh cream & roasted crushed kasuri methi.
- Simmer for 2-3 mins.
- Garnish with chopped coriander leaves & ginger juliennes.
- Serve hot with nan, roti or kulcha.

#creamychicken #chickenkarahi #balochichicken #creamychickenrecipe #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken

ORANGE CHICKEN | MAKE PANDA EXPRESS ORANGE CHICKEN AT HOME | ORANGE CHICKEN RECIPE

Spice Eats 2024-10-05 | Orange Chicken | Panda Express Orange Chicken | Orange Chicken Recipe | How to Make Orange Chicken | Chinese Orange Chicken Recipe | Chicken Recipe | Orange Chicken Sauce | Easy Orange Chicken

Ingredients for Orange Chicken:

- Boneless Chicken thighs, cut into 1” pieces- 350 gms

For the Marination:
- Salt- 1/2 tsp
- White Pepper Powder- 1/2 tsp
- Egg- 1

For Batter
- Corn Flour- 3.5 tbsp US spoon measure

Orange Chicken Sauce:
(Tbsp- tablespoon, tsp- teaspoon)
- Fresh Orange Juice- 1 US cup measure (240 ml)
- White Sugar- 1.5 tbsp
- Brown Sugar- 1/2 tbsp
- White Vinegar- 1.5 tbsp
- Dark Soy Sauce- 1 tsp
- Ginger, grated- 1/2 tsp
- Garlic, grated- 1/2 tsp
- Red Chilli flakes- 1/2 tsp
- Sesame Oil- 1 tsp

Other Ingredients:
- Corn Slurry- 2 tsp corn flour mixed in 4 tbsp water
- Spring Onion Greens- 1 tbsp for garnish
- Oil for deep frying

Preparation:
- Cut the boneless chicken thighs into 1” pieces. Marinate with items specified. Mix well and set aside for 30 mins. After 30 mins add the corn flour and mix well to make it ready for frying.
- Take a small bowl and add all the ingredients specified for the sauce. Mix and set aside for use later. Make sure the sugar is dissolved before adding it to the wok later.
- Prepare the corn slurry and set aside. Stir it well again before adding to the wok.
- Chop the spring onion greens for garnish.

Process:
- Heat oil in a pan/wok for deep frying.
- Drop in the battered chicken pieces one at a time to not crowd the pan. Fry on medium heat for around 5-6 mins till golden. Remove and keep on a plate. Fry the rest in batches.
- Now take a wok and heat it.
- Mix the sauce once to make sure the sugar is dissolved and add it to the wok.
- Keep stirring it on medium heat for 2-3 mins till the sauce is cooked and starts thickening.
- Add the corn slurry, mix and cook it for a minute and then add the fried chicken pieces.
- Stir fry it on high heat for 1-2 mins till the chicken pieces are coated well with the sauce.
- Garnish with chopped spring onion greens and serve hot.

#orangechicken #pandaexpressorangechicken #orangechickenrecipe #chineseorangechicken

HYDERABADI CHICKEN 65 RECIPE | RESTAURANT STYLE HYDERABADI CHICKEN 65

Spice Eats 2024-10-01 | Hyderabadi Chicken 65 Recipe | Restaurant Style Hyderabadi Chicken 65 | Chicken 65 Recipe | Hyderabadi Chicken 65 | How to make Chicken 65 | Hot & Spicy Chicken 65 | Easy Chicken 65

Ingredients for Chicken 65:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boneless chicken - 300 gms (mix of breast & thigh boneless)

For Marination:

- Turmeric powder - pinch
- Red chilli powder - 1 tsp
- Pepper Powder - 1/2 tsp
- Ginger/Garlic Paste - 3/4 tsp
- Salt - 1/2 tsp
- Dark Soy Sauce - 1 tsp
- Corn Flour - 2 tbsp
- All Purpose Flour/Maida - 1 tbsp
- Egg, whisked- 1 no.

For Tempering:

- Cinnamon - 2 nos.
- Green Chillies-5-6 nos, sliced
- Curry leaves-15 -20 nos.
- Buttermilk, thin - 150 ml
- Red food colour - pinch
- Salt for seasoning (pinch)
- Oil-1.5 tbsp

Preparation:

- For marination, take 1” sized breast & boneless thigh chicken pieces in a bowl and add all the ingredients for the marinade. Mix well to coat the chicken pieces. Set aside for 30 mins
- For buttermilk either take readymade buttermilk or make buttermilk by whisking 2 tbsp curd/plain yogurt with water to get 150 ml of buttermilk.
- Also slice green chillies and take out curry leaves for use later.

Process :

- Heat oil in a kadhai or pan for frying.
- Drop the battered pieces side by side to not crowd the pan. Do not disturb for a minute. Stir and fry on medium heat for a total of 6-7 mins till brown.
- Deep fry the marinated chicken pieces in batches till light golden in color. Remove to a plate.
- Now take a deep kadhai or Wok, and heat 1.5 tbsp oil.
- Add cinnamon, green chillies and curry leaves, mix & fry on medium heat for 1-2 mins till the curry leaves are little fried.
- Now add the buttermilk and give a stir. Now add food color and a pinch of salt and stir well.
- Cook on medium heat for around 2 mins till it comes to a boil.
- Now add the fried chicken and mix well. Continue cooking on high heat for around 3-4 mins till the chicken absorbs the buttermilk completely.
- Serve it as a starter.

#hyderabadichicken65 #chicken65 #chicken65recipe #chicken65restaurantstyle #spiceeatschicken #spiceatsrecipes #spiceeats

CHICKEN MALAI KOFTA CURRY | CHICKEN MEATBALLS IN WHITE GRAVY | CHICKEN KOFTA

Spice Eats 2024-09-25 | Chicken Malai Kofta Curry | Chicken Meatballs In White Gravy | Chicken Kofta Curry | Chicken Kofta Gravy Recipe | Chicken Meatballs Curry | Chicken Kofta Recipe | Chicken Malai Kofta | Chicken Meatballs | Chicken Meatballs Recipe

Ingredients for Chicken Malai Kofta Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken Mince/Keema- 250 gms

For Meatballs/ Kofta Mix:

- Breadcrumbs- 6-7 tbsp
- Crushed pepper/Pepper powder- 1/2 tsp
- Red Chilli flakes-1 tsp
- Salt- 3/4 tsp
- Onion, fine chopped- 3-4 tbsp
- Green chillies chopped-3-4
- Coriander leaves chopped- 3 tbsp
- Garlic, fine chopped- 2 cloves ( 1 tsp)
- Egg - 1 small

Onion-Cashew Paste:
- Onion, sliced thick - 2 medium (150 gms)
- Cashew nuts- 12 nos
- Green Chillies, cut- 3

Whole Spices:
- Green Cardamom- 5
- Cloves-5
- Black Peppercorns- 12
- Cinnamon- 2 broken into 2 pieces

Spice Powders:
- White Pepper Powder- 1/2 tsp
- Coriander Powder- 1.5 tsp
- Cumin Powder- 1 tsp
- Garam Masala Powder- 1 tsp
- Salt- 3/4 tsp

Other Ingredients :
- Ginger Garlic paste- 2 tsp
- Whisked Curd/Yogurt- 3 tbsp
- Fresh Cream- 3-4 tbsp
- Oil- 4-5 tbsp
- Kasuri Methi (Dry Fenugreek Leaves), roasted & powdered- 2 tsp

Preparation:

- Add the ingredients for the kofta mix. Mix well.
- Now apply oil to your palms and form meatballs/koftas as shown in the video.
- For the Cashew-onion paste, heat oil and add the thick sliced onions. Mix and fry on medium heat for 3 mins till little soft. Now add the cut green chillies and cashew nuts and fry on low heat for another 2 mins till the onions are soft and change colour. Remove this to a plate and allow it to cool.
- Now transfer this to a grinder and coarse grind it. Open the lid and add 4-5 tbsp water. Now blend it into a smooth paste.
- Take a pan, heat 4-5 tbsp oil and drop all the koftas side by side. Stir and fry on medium heat for around 5 mins till browned. Remove the fried koftas to a plate.

Process:

- In the same pan add the whole spices and give a stir.
- Now add the ginger garlic paste and fry on low heat for around 2 mins till raw smell is gone.
- Now add the onion-cashew paste made earlier , mix and fry on medium heat for around 5-6 mins till the masala is cooked completely and oil separates.
- Now add all the spice powders including 3/4 tsp garam masala powder, mix and fry on low heat for 2-3 mins.
- Switch off heat and add whisked curd/plain yogurt and fresh cream . Mix well and cook on low heat for 3-4 mins till oil separates.
- Now add 200 ml of water and give a mix.
- Add the fried koftas, give a mix and cook covered on low heat for around 5 mins.
- Lastly add 1/4 tsp garam masala powder and roasted & crushed kasuri methi. Mix and simmer for 2-3 mins.

#chickenmalaikofta #chickenkoftacurry #chickenkoftarecipe #chickenmeatballscurry #chickenmeatballsrecipe #meatballscurry #spiceeats #spiceeatschicken

AIR FRYER CHICKEN DRUMSTICKS RECIPE | GRILLED CHICKEN LEGS IN AIR FRYER

Spice Eats 2024-09-21 | Air Fryer Chicken Drumsticks Recipe | Grilled Chicken Legs In Air Fryer | Air Fryer Chicken | Chicken Drumsticks Recipe | Air Fryer Chicken Legs | Air Fryer Grilled Chicken | Air Fryer Tandoori Chicken

Ingredients for Air Fryer Chicken Drumsticks:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Chicken Drumsticks (about 6)- 500 gms

For Marination:
- Whisked Curd/Yogurt- 3 tbsp
- Ginger Garlic paste- 1 tsp
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Garam Masala Powder- 1/2 tsp
- Salt- 1 tsp
- Lemon juice - 1 tsp
- Refined Oil - 2 tbsp

Other Ingredients:
- Melted Butter for basting-1-2 tbsp

Preparation:

- Wash and pat dry the chicken drumsticks. Make two cuts on each of the drumsticks.
- Whisk the curd/yogurt and add all the other ingredients to make the mix. Whisk it well until smooth
- Add all the drumsticks and mix well to coat the drumsticks well with the marinade.
- Cover and set aside on room temperature for around 90 mins.

Process :

- Take out the basket from the Air fryer and brush it with 1 tsp oil.
- Now place the marinated chicken drumsticks at an angle in the basket as shown in the video to fit all the pieces.
- Put the basket back into the Air fryer and set temperature at 180°C and time at 20 mins.
- Let it cook for 10 mins and then press Pause.
- Remove the basket and brush the pieces with melted butter. Put the basket back into the air fryer.
- If your air fryer requires, you can flip the drumsticks at this point and brush with melted butter.
- Put the basket back and cook for another 10 minutes at 180°C
- Remove and check if the chicken is cooked. Otherwise you may cook for 2-3 mins more at 180°C
- Remove and serve hot as a starter.

#airfryerchicken #chickendrumsticksrecipe #airfryerchickenlegs #chickendrumstickfry #chickenlegsrecipe #airfryergrilledchicken #grilledchicken #spiceeatschickenrecipes #spiceeats

HANDI DUM CHICKEN RECIPE | CHICKEN HANDI RECIPE | HANDI CHICKEN CURRY

Spice Eats 2024-09-17 | Handi Dum Chicken Recipe | Handi Chicken curry | Chicken Dum Handi | Restaurant Style Chicken Handi | Chicken Handi Recipe | Chicken Handi by Spice Eats | Chicken Handi | Chicken Recipe | Handi Chicken

Ingredients for Handi Dum Chicken Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken - 500 gms (curry cut with bones)

Tempering:
- Cumin seeds-1 tsp
- Green cardamom- 4
- Cloves- 4
- Cinnamon-1 (small piece)
- Black cardamom-2
- Black peppercorns-10

Ginger-Chilli Crushed:
- Chopped Ginger - 1 inch pc (10 gms)
- Green chillies - 3 nos.

Spice Powders:
- Turmeric - 1/2 tsp
- Red Chilli Powder- 1/2 tsp
- Coriander powder - 2 tsp
- Garam Masala powder- 1/2 tsp

Other ingredients:
- Onions, sliced- 2 medium (150 gms)
- Whole garlic cloves with skin- 10 nos.
- Whole Dried Red Chillies - 4 nos.
- Ginger-Garlic paste - 1 tsp
- Tomatoes, sliced- 2 medium (150 gms)
- Coriander leaves, chopped- 3 tbsp
- Mint leaves, chopped-2 tbsp
- Oil-5-6 tbsp
- Salt- 1.25 tsp

Preparation:

- Slice the onions & tomatoes.
- Peel the ginger and cut into small pieces. Also cut the green chillies to small pieces. Crush these together in mortar & pestle.
- Fine chop the coriander leaves and the mint leaves.

Process:

- Heat oil in a clay pot.
- Add all the whole spices. Give a stir and then add the sliced onions.
- Mix and fry on medium heat for around 3-4 mins till the onions are translucent.
- Then add the crushed ginger & green chillies, whole garlic & 1 tsp ginger garlic paste. Also add the whole dried red chillies.
- Give a mix and fry on medium heat for another 2 mins.
- Now add the sliced tomatoes and all the spice powders other than garam masala powder.
- Mix and fry on medium heat for 2-3 mins till the tomatoes are soft.
- Now add the chicken, fry on medium heat for 2-3 mins
- Add the garam masala powder, chopped coriander leaves and mint leaves.
- Mix and fry on medium heat for 2-3 mins.
- Add 50 ml water and seal the pot with a dough and lid.
- Cook on low heat for around 20 mins.
- Open and serve with rice.

#handidumchicken #chickenhandirecipe #handichicken #handichickencurry #chickenrecipe #chickengravy #chickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken

GENERAL TSOS CHICKEN | MAKE GENERAL TSOS CHICKEN AT HOME | GENERAL TSOS CHICKEN RECIPE

Spice Eats 2024-09-11 | General Tso's Chicken | How To Make General Tso's Chicken | General Tso's Chicken Recipe | General Tsos Chicken | Make General Tso's Chicken at Home| General Tso's Sauce Recipe | General Tsos Recipe

Ingredients for General Tsos Chicken

(Tsp- Teaspoon; Tbsp- Tablespoon )

Chicken, boneless thigh pieces cubed- 450 gms (1 lb)

General Tso’s Sauce:

- Dark Soy Sauce- 1 tbsp
- Light (low sodium) Soy Sauce - 1 tbsp
- Rice Vinegar- 3 tbsp
- White Sugar- 3 tbsp
- Hoisin Sauce- 2 tbsp
- Water- 1/4 cup
- Corn Starch- 1 tbsp

For the Marination:
- Salt- 1/4 tsp
- Pepper powder- 1/4 tsp
- General Tso’s Sauce, prepared earlier- 2 tbsp

For Breading:
- Egg White, whisked- 4 tbsp
- All Purpose Flour- 1/2 US cup measure
- Corn Starch- 3/4 US cup measure
- Baking Soda- 1/4 tsp
- Salt- 1/4 tsp

Tempering:
- Oil- 1.5 tbsp
- Garlic cloves fine chopped -2 tbsp
- Ginger, finely chopped- 2 tbsp
- Red Chilli Flakes- 1-1.5 tsp

Other Ingredients:
- White Sesame Seeds- 1 tsp
- Oil for deep frying

- Preparation:
- Cut the boneless thigh into 1 inch pieces.
- Prepare General Tso’s Sauce by adding all the items mentioned. Give a mix well with a whisk making sure there are no lumps for the corn flour and the white sugar also has dissolved.

- Marinate the chicken pieces with 1/4 tsp each of salt, pepper powder and 2 tbsp US measure of the prepared General Tso’s Sauce. Mix and set aside for 30 mins.

Process:
- Add whisked egg white in the marinated chicken and mix it well.
- In another glass container, add the all purpose flour, corn flour, baking soda and salt. Mix it well.
- Take out the chicken pieces without the liquid and add 4-5 in batches in the dry batter mix.
- After adding all the chicken pieces, toss the pieces to coat these completely in the dry mix.

- Now, to fry the chicken pieces, heat oil in a pan/kadhai for deep frying on medium heat and drop these side by side to not crowd the pan.
- Do not stir for a minute. Now flip, stir and fry on medium heat for a total of 4-5 mins till light golden in colour.
- Remove and repeat for the balance.

- Heat oil in a wok and add the fine chopped ginger, garlic and red chilli flakes.
- Mix and sauté for around 1 min and then add the General Tso’s Sauce. Mix and cook for a minute or two on medium heat till the sauce starts to thicken.
- Now add the fried chicken pieces and mix and fry on medium heat for around 2 mins till the sauce totally coats the fried chicken pieces.
- Finally garnish with white sesame seeds and serve hot .

#generaltsoschicken #generaltsosrecipe #generaltsosuace #generaltso #chinesecuisine #spiceeatsrecipes #spiceeats #spiceeatschicken

DONNE BIRYANI | MUTTON DONNE BIRYANI | DONNE BIRYANI RECIPE

Spice Eats 2024-09-03 | Donne Biryani | Mutton Donne Biryani | Donne Biryani Recipe | How To Make Donne Biryani | Bangalore Donne Biryani | Chickpet Donne Biryani | Mutton Biryani Recipe

Ingredients for Donne Biryani Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Mutton 750 gms
- Jeera Samba rice- 2 US cups (450-500)gms

For Marinating Mutton:

- Turmeric powder- 3/4 tsp
- Red Chilli Powder- 2.5 tsp
- Ginger Garlic paste - 1.5 tsp
- Salt- 1.5 tsp
- Whisked Curd- 4 tbsp

Green Masala Paste:

- Oil-2 tbsp
- Green cardamom- 4
- Cloves- 4
- Cinnamon- 2 small pieces
- Black Peppercorns- 15-20
- Shah Jeera-1/2 tsp
- Saunf- 3/4 tsp
- Bay Leaf-1
- Sliced onions- 2 medium onions (150 gms)
- Ginger - 1” (8-10 gms)
- Garlic-8 cloves (16 gms)
- Green Chillies- 8
- Coriander leaves chopped- 1 cup (30 gms)
- Mint leaves - 1/2 cup (15 gms)

For Cooking Mutton:

- Green Cardamom-3
- Cloves-3
- Cinnamon-2 small pieces
- Oil- 3 tbsp
- Tomatoes, sliced - 100 gms

For Cooking Rice:

- Green cardamom-5
- Cloves- 5
- Cinnamon- 2
- Black Cardamom-2-3
- Star Anise-2
- Black Peppercorns- 10
- Shah Jeera- 1/2 tsp
- Mace- small piece
- Stone flower (kalapasi/patthar ka phool)- 1 tsp
- Saunf-1 tsp
- Bay Leaf-2
- Onions, sliced- 2 medium (150 gms)
- Oil- 3 tbsp
- Ghee- 2 tbsp
- Salt- 1.5-2 tsp

Preparation:
- Marinate the mutton pieces with the items mentioned. Mix and set aside for around 30 mins.

Make Green Masala paste :
- To make the masala paste, slice the onions, chop the coriander leaves and pick the mint leaves.
- Heat oil in a pan and add all the whole spices. Give a mix and then add the sliced onions. Give a mix and fry on medium heat for around 4-5 mins till translucent.
- Now add the green chillies, ginger and garlic. Give a mix and fry on medium heat for 1-2 mins.
- Switch off heat and add the coriander & mint leaves. Now give a mix and remove this to a plate to cool.
- Once cooled, make a paste by adding 1/2 cup water.

- Soak the Jeera Samba rice for around 1 hour.

Process:
To cook mutton:
- Heat oil in a pressure cooker and then add the whole spices.
- Now add the marinated mutton and sliced tomatoes.
- Fry on medium heat for 4-5 mins till the mutton is seared, tomatoes have softened and oil has separated.
- Now add the green masala paste, 1/2 tsp salt, give a mix and fry on medium heat for around 7-8 mins till the masala is fried well and oil separates.
- Now add 3 cups water, give a mix and pressure cook for 3 whistles. (Around 15 mins)

To make the Biryani
- Heat oil and ghee in a pan and then add the whole spices for rice.
- Give a stir and then add the sliced onions. Mix and fry on medium heat for around 4-5 mins till light brown in colour.
- Now add the pressure cooked mutton along with gravy. Add 1 cup water ( the total amount of gravy+water should be 4 cups)
- Also add 1.5 to 2 tsp salt, give a mix and allow it to come to a boil
- Now add the soaked rice, give a mix and then cook on high for 2 mins.
- Now give a mix and cover and cook on low heat for another 20 mins.
- Give a stir every 5-7 mins.
- Once the rice is cooked, cover and let it rest for around 20 mins and then serve.

#donnebiryani #muttondonnebiryani #donnebiriyani #muttonbiryani #biryanirecipe

CHICKEN FRY PIECE BIRYANI | FRIED PIECE CHICKEN BIRYANI | CHICKEN BIRYANI RECIPE

Spice Eats 2024-08-27 | Chicken Fry Piece Biryani | Fried Piece Chicken Biryani | Sri Kanya Style Fry Piece Chicken Biryani | Chicken Biryani Recipe | Chicken Biryani Restaurant Style | Fry Chicken Biryani | Fry Chicken Piece Biryani

Ingredients for Chicken Fry Piece Biryani Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken, large pieces with bones- 750 gms
- Basmati Rice- 500 gms

For Frying Chicken:

Tempering:
- Green Cardamom- 4-5
- Cloves-5-6
- Cinnamon-3
- Curry Leaves- 15-20 leaves

Spice Powders:
- Turmeric powder -3/4 tsp
- Red Chilli Powder- 2 tsp
- Coriander powder-2 tsp
- Biryani Masala (readymade) - 3 tsp
- Salt - 1.5 tsp

Other Ingredients:
- Onions sliced- 200 gms (2 big)
- Ginger garlic paste- 3 tsp
- Curd/Plain Yogurt- 4 tbsp (whisked)
- Coriander leaves chopped- 4 tbsp
- Mint chopped- 2-3 tbsp
- Oil- 5 tbsp

Preparation:
- Slice the onions
- Fine chop the coriander leaves, peel and chop the mint (pudina) leaves.
- Whisk the curd/ plain yogurt.

Process:
- Heat oil in a frying pan and then add the whole spices and curry leaves.
- Give a stir and then add the sliced onions.
- Fry on medium heat for 7-8 mins and then add the chicken pieces.
- Give a mix and fry on high heat for 2 mins till colour changes to white.
- Now add the ginger garlic paste, stir and fry on medium heat for another 2 mins.
- Now add all the spice powders and salt.
- Add a splash of water.
- Mix and fry on medium heat for 4-5 mins till the chicken is browned & coated with the masala.
- Now switch off heat and add the whisked curd/plain yogurt.
- Give a mix and then switch on heat. Mix and cook on low heat for 2 mins.
- Cover & cook on low heat for another 15 mins till the chicken is tender & browned.
- Finish with the fine chopped coriander and mint leaves.
- Mix well and fry for 1-2 mins.
- Switch off and set aside.

For Cooking Rice:

- Green Cardamom-4
- Cloves- 4
- Cinnamon-2
- Shahjeera- 1 tsp
- Star Anise-3
- Mace (Javitri)-1 flower in half
- Black Cardamom- 2
- Green Chillies, cut and slit-3
- Coriander leaves, chopped- 2.5 tbsp
- Mint leaves, chopped-1.5 tbsp
- Water- 2 litres
- Ghee- 2 tsp
- Salt- 1.5 tbsp

For Layering Biryani:

- Birista( fried onions) by frying 1 big onion (100 gms) sliced (around 4-5 tbsp)
- Saffron Milk - 10-12 saffron strands soaked in warm milk
- Ghee (melted) - 3 tsp + 2 tsp ( for brushing on the base of the pan)

Cooking Rice and Layering Biryani:

(You will need 2 pots, one for boiling the rice and another heavy bottom pan for layering the rice and the chicken pieces to make the Biryani)
- Wash & soak the Basmati Rice for 30 minutes
- Boil 2 litres water in a pan on high flame. Let it come to a rolling boil.
- Now add all the whole spices , the chopped greens, 2 tsp ghee and 1.5 tbsp salt
- Stir it well to dissolve the salt completely. The water must be very salty.
- Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times.
- At the same time take a heavy bottom pot (in which the Biryani will be made) and brush with 2 tsp ghee on the base of the pot.
- After 6 mins (while the rice is cooking on high heat) take out half the rice with a strainer and arrange it in the heavy bottom pan. Switch off heat for the pan in which rice was being cooked.
- Now spread the fried chicken coated with gravy cooked earlier, uniformly on the rice as shown in the video.
- Now strain the water from the balance cooked rice and spread on top of the fried chicken pieces.
- Add the melted ghee and the saffron milk on top of the rice.
- Lastly add the fried onions (birista).
- Now close the lid and cook on low heat for 5 mins.
- You can place a bowl or pan with water and place it on the pan as weight.
- Switch off heat and allow to rest for half hour before giving a gentle mix and serve.

EGG ALOO MASALA RECIPE | ANDA ALOO CURRY RECIPE | EGG MASALA GRAVY

Spice Eats 2024-08-20 | Egg Aloo Masala Recipe | Anda Aloo Curry Recipe | Aloo Anda Curry | Aloo Ande Ka Salan | Egg Masala Gravy | Aloo Egg Curry | Aloo Egg Masala Recipe | Eggs And Potato Curry | Egg Curry Recipe

Ingredients for Egg Aloo Masala Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boiled Eggs-6 nos.
- Potatoes- 2 large (200 gms)

Spice Powder mix: ((Mix these in 1/2 cup water)
- Turmeric powder-1/2 tsp
- Red Chilli Powder-1.5 tsp
- Coriander powder-3 tsp
- Salt-1/2 tsp

Tempering :
- Methi (Fenugreek) seeds-1/2 tsp

Other Ingredients:
- Onion paste- 200 gms
- Ginger garlic paste- 2 tsp
- Oil- 4-5 tbsp
- Salt- 1/2 tsp while frying potatoes
- Turmeric powder- pinch, while frying eggs
- Tomatoes, in quarters -2 small (100 gms)
- Garam masala powder-1 tsp
- Coriander leaves chopped-2 tbsp

Preparation:
- Boil and peel the eggs.
- Peel and cut 2 potatoes into wedges.
- Make a paste of 2 big onions
- Cut the tomatoes into quarters
- Chop the coriander leaves for garnish later

Frying Eggs and Potatoes:

Heat oil in a kadhai.
- Add a pinch of turmeric. Give a stir and add the boiled eggs. Stir and fry on medium heat for around 3 mins till golden brown in colour and then remove onto a plate.
- Now add the sliced potatoes & 1/2 tsp salt. Give a stir and then deep fry in oil on medium heat for around 5 mins till browned.
- Remove onto a plate for use later.

Process :
- In the same oil and add the methi seeds. Give a stir and add the onion paste.
- Mix and fry on medium heat for around 10-12 mins till light brown.
- Add the ginger garlic paste and fry on low heat for around 2-3 mins till raw smell is gone.
- Now add the Spice powder mix and fry on medium to low heat for around 5 mins till oil separates.
- Now add the tomato quarters and mix. Cook on low heat for around 2 mins and then add 300 ml water.
- Add the fried potatoes, eggs and the garam masala powder. Mix and cook covered on low heat for 5 mins.
- Remove lid and garnish with fine chopped coriander leaves.
- Serve hot with white rice.

#alooeggcurry #eggmasalarecipe #eggmasalacurry #eggrecipe #eggcurry #alooandayrecipe #spiceeatseggcurry #spiceeats #spiceeatsrecipes

HOT GARLIC CHICKEN RECIPE | CHILLI GARLIC CHICKEN RESTAURANT STYLE

Spice Eats 2024-08-13 | Hot Garlic Chicken Recipe | Chilli Garlic Chicken Restaurant Style | Chicken in Hot Garlic Sauce | Hot and Spicy Garlic Chicken | Chinese Garlic Chicken | Chili Garlic Sauce Chicken | Spicy Garlic Chicken

Ingredients for Hot Garlic Chicken Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boneless Chicken Thigh - 450 gms (1 lb) cut into bite sized pieces

For Marination:
- Salt-1/2 tsp
- Pepper Powder-1/2 tsp
- Dark Soy sauce- 1 tsp
- Egg white-of 1 big egg
- Corn starch/flour-4 tbsp
- Oil -2 tsp

Sauce mix:
- Red Chilli Sauce- 2 tbsp
- Tomato Ketchup- 1 tbsp
- Readymade tomato purée- 4 tbsp
- Soy Sauce-2 tsp
- Brown Sugar-2 tsp
- Corn starch/flour- 1 tbsp
- Water- 5-6 tbsp

Tempering:
- Garlic, fine chopped- 10 cloves (25 gms)
- Red chilllies cut-4
- Green chillies sliced-4
- Spring onion whites- 3-4 tbsp

Other Ingredients:
- Oil for deep frying + 3 tbsp for sautéing
- Spring onion greens for garnish-3-4 tbsp

Preparation:
- Cut the boneless thighs into bite sized pieces and marinate with the items specified. Set aside for around 30 mins.
- Take a small bowl and add all the ingredients for the Sauce mix to the bowl. Whisk well and set aside for use later.
- Now, to fry the chicken pieces, heat oil in a pan or kadhai and drop the battered chicken pieces side by side to not crowd the pan. Do not stir it for a minute. Now fry on medium heat for another 4-5 mins till tender. Repeat for the balance chicken pieces. Remove and set aside on a plate.
- Slice the spring onion whites and the green chillies .
- Also fine chop the peeled garlic and cut the dried red chillies into 1” pieces.

Process:
- Heat oil in a wok/kadhai and add the finely chopped garlic. Mix and sauté for around 30 secs and then add the sliced spring onion whites, cut red chillies and the sliced green chillies. Mix and fry on medium heat for another 2 mins till the garlic is light brown in color.
- Now add the sauce mix and mix & cook on low heat for 1-2 mins.
- Now add the fried chicken pieces and cook on high heat for 2 mins to coat the chicken pieces.
- Garnish with chopped spring onion greens .
- Mix and stir fry for 1 min and serve hot.

#hotgarlicchicken #chilligarlicchicken #spicygarlicchicken #chinesegarlicchicken #garlicchickenrecipe #chinesestarter #spiceeats #spiceeatschicken #spiceeatsrecipes

EASY TARI WALA CHICKEN CURRY | TARI WALA CHICKEN PUNJABI STYLE

Spice Eats 2024-08-10 | Easy Tari Wala Chicken Curry | Tari Wala Chicken Punjabi Style | Punjabi Chicken Curry Recipe | Punjabi Chicken Recipe | Tari Wala Chicken Curry | Punjabi Chicken Gravy Recipe | Tari Wala Chicken |

Ingredients for Tari Wala Chicken Curry:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Chicken - 1 kg (curry cut with bones)

For Marination:
- Salt- 2 tsp
- Turmeric powder-3/4 tsp

Onion-Ginger-Garlic Paste:
- Onions chopped- 100 gms
- Ginger, 1” chopped
- Garlic cloves-10-12

Tempering:
- Green cardamom-6
- Black cardamom-2
- Cloves-6
- Cinnamon-2 pieces
- Bay leaves, halved-3

Spice Powders:
- Red Chilli Powder- 2.5 tsp
- Cumin powder- 1 tsp
- Coriander powder- 1.5 tsp
- Chicken Masala- 2 tsp
- At the end,
- Roasted & crushed Kasuri Methi- 1/2 tsp
- Garam Masala powder : 1/2 tsp

Other Ingredients:
- Onions chopped- 2 medium (150 gms)
- Tomatoes chopped-100 gms
- Sunflower oil- 6-7 tbsp
- Salt- pinch

Preparation:

- Marinate the chicken and set aside for 60 mins.
- Chop the onions & tomatoes and prepare the paste.

Process:

- Heat oil in a pan and then add the whole garam Masala.
- Give a stir and add the chopped onions. Fry on medium heat for around 7-8 mins and then add the masala paste. Fry on medium to low heat for 5-6 mins till the masala is fried and no raw smell remains.
- Now add the chopped tomatoes and a pinch of salt and cook on low heat for around 5 mins till these are cooked.
- Add all the spice powders other than garam masala powder, mix and cook on low heat for around 10 mins till the masala is cooked and oil separates. (Add a splash of water from time to time and bhuno)
- Now add the marinated chicken and mix and bhunno on medium heat for around 10-15 mins.
- Now add 300 ml water, mix and cover & cook on low heat for around 15 mins till soft.
- Finish with garam Masala powder and roasted & crushed Kasuri Methi and simmer for 2-3 mins.
- Cover & let it rest for half an hour.

#tariwalachicken #punjabichickencurry #punjabichickengravy #chickencurry #chickenmasala #punjabichicken #spiceeats #spiceeatschicken #spiceeatsrecipes

KOLKATA STREET STYLE CHILLI CHICKEN | SPICY CHILLI CHICKEN WITH BONES | CHILLI CHICKEN

Spice Eats 2024-08-06 | Kolkata Street Style Chilli Chicken | Chilli Chicken with Bones | Chilli Chicken Recipe | Chilli Chicken Dry | How To Make Chilli Chicken | Spicy Chilli Chicken Recipe | Spice Eats Chilli Chicken Recipe

Ingredients for Chilli Chicken:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken - 500 gm (small pieces with bones)

For Marination:
- Salt- 3/4 tsp
- Pepper Powder- 1 tsp
- Soy Sauce- 1 tsp
- Ginger Garlic Paste- 1 tsp
- Corn Flour- 3 tbsp
- All Purpose Flour (Maida)- 1.5 tbsp
- Egg- 1

Sauce:
- Dark Soy Sauce- 2 tbsp
- Red Chilli Sauce- 2 tbsp
- Green Chilli Sauce- 2 tbsp
- Vinegar- 1 tsp

Other Ingredients:
- Garlic, chopped- 1 tbsp
- Ginger, chopped- 1 tbsp
- Green Chillies, sliced- 4-5
- Onion, sliced- 1 small (60-70 gms)
- Green Capsicum (Bell Pepper), sliced- 1 medium (75 gms)
- Spring Onion Greens - 3 tbsp
- Corn Slurry- 1 tbsp cornflour mixed in 3-4 tbsp of water
- Refined Oil- 1.5 tbsp + oil for deep frying

Preparation:

- Wash, pat dry and cut the chicken pieces into 1 inch bite sized pieces.
- Marinate with the items indicated. Mix well to coat the chicken. Set aside for 30 mins.
- Chop the garlic, ginger & spring onion greens and slice the green chillies.
- Also slice the onion and capsicum (green bell pepper).
- To prepare the Corn slurry, add 3-4 tbsp of water to 1 tbsp of corn starch. Mix well and set aside. Mix it again just before adding to the wok.

Process:

- Heat oil in a pan or skillet for deep frying. Drop the battered chicken pieces side by side in hot oil to not overcrowd the pan. Do not stir for 1 min.
- Fry these in hot oil on medium heat till light brown. This should take around 7-8 mins. Repeat for the next batch.

- Now heat 2 tbsp oil in a wok and add the chopped garlic, ginger and the sliced green chillies. Give a stir and stir-fry on high heat for 15 secs. Now add the sliced onions, mix and fry for 1 min on medium high heat.
- Add the sliced capsicum, mix and continue to stir fry on high heat for 1 min.
- Now add the fried chicken pieces, give a stir and continue to stir fry on high heat for 1 min.
- Add all the sauces, mix and stir fry 1 min on high heat.
- Give a mix and continue to stir fry on medium high heat for 1-2 minutes till the sauce coats the chicken pieces.
- Now add the corn slurry and mix and fry on medium high heat for another minute.
- Garnish with spring onion greens and mix for 30 secs.

#chillichicken #streetstylechillichicken #chillichickenrecipe #chillichickendry #spicychillichicken #chickenrecipe #spiceeatschillichicken #spiceeatsrecipes #spiceeats

BEST FRIED SHRIMP RECIPE | POPCORN SHRIMP | SHRIMP POPCORN RECIPE

Spice Eats 2024-07-30 | Best Fried Shrimp Recipe | Popcorn Shrimp | How To Make Popcorn Shrimp | Fried Shrimp | Shrimp Poppers | Popcorn Shrimp Popeyes | Easy Popcorn Shrimp Recipe | Spicy Popcorn Shrimp | Crispy Fried Prawns

Ingredients for Popcorn Shrimp:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Shrimp - 250 gms net (shelled and deveined)

Marinate Shrimp with :
- Salt- 1/2 tsp
- Pepper Powder- 1/4 tsp
- Red Chilli Powder - 1 tsp

Ingredients for coating the prawns:

Egg wash:
- Eggs, whisked-2
- Milk- 1- 2 tbsp
- Tabasco sauce- 1.5 tsp OR Red Chilli sauce- 2 tsp
- Salt- less than pinch

Flour mix:
- Maida/All purpose flour- 1 cup
- Salt- 1/2 tsp
- White Pepper powder- 1/2 tsp
- Red Chilli Powder-1/2 tsp
- Garlic powder- 1/4 tsp
- Baking powder- a pinch

Other Ingredients:
- Oil for deep frying

Preparation:

- Clean and devein the shrimps.
- Marinate these with the items specified. Set aside for around 30 mins.
- Add the whisked eggs in a bowl, add milk and Tabasco/Hot sauce and a pinch of salt. Whisk and set aside.
- Take another flattish glass container and add all the ingredients for the flour mix. Mix well to combine.

Process:

- Add the marinated prawns, 5-6 at a time in the bowl with egg wash.
- Take out the prawns one by one on the flour mix and roll it well and press it for the flour to stick to the prawns.
- Set aside on a plate.
- Repeat till all are done.

- Heat oil for deep frying in a kadhai/pan till medium hot.
- Drop the battered prawns one by one in all to not crowd the pan.
- Keep untouched for 1 min. Then stir and fry on medium heat for total 3-4 mins.
- Drain from oil and repeat for the rest.
- Serve with Mayo Dip and/or Sweet Chilli Sauce.

#popcornshrimp #friedshrimp #crispyfriedshrimp #friedprawns #crispyprawns #spiceeatsrecipes #spiceeatsrecipes #spiceeatsprawns

CRISPY CHICKEN FRY | SIMPLE CHICKEN FRY FOR BACHELORS | CHICKEN FRY FOR BEGINNERS

Spice Eats 2024-07-23 | Crispy Chicken Fry | Chicken Fry For Bachelors | Simple Chicken Fry For Beginners | Chicken Fry | Chicken Fry Recipe | Bachelor Chicken Fry | Simple and Tasty Chicken Fry | Easy Chicken Fry

Ingredients for Chicken Fry Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boneless chicken pieces - 450 gms or 1 lb

Tempering:
- Dry Red Chillies - 3-4 nos.

Spice Powders
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander powder- 1 tsp
- Garam Masala Powder- 1/2 tsp

Other ingredients :
- Onions - 2 medium (150 gms.)
- Curry leaves- 15-20
- Ginger Garlic paste-2 tsp
- Coriander leaves, chopped- 4 tbsp
- Salt- 1 tsp
- Refined Oil- 3-4 tbsp

Preparation:

- Cut the chicken fillets into bite sized pieces and set aside
- Cut the red chillies into small pieces
- Chop the coriander leaves and set aside for use as garnish

Process:

- Take a frying pan and heat oil.
- Add the cut red chillies give a mix and add the chopped onions.
- Fry on medium heat for around 6 mins.
- Add the ginger garlic paste, mix and fry on low heat for 2 mins.
- Now add the chicken pieces, the turmeric & salt and mix well and fry it on medium heat for 3-4 mins.
- Now add the other spice powders, mix and fry it on medium heat for another 2 mins till the pieces are browned.
- Now add a splash of water & give a mix.
- Cover & cook on low heat for 7-8 mins.
- Remove the lid, give a mix and cover & cook on low heat for another 7 mins. You can add a splash of water again before closing the lid.
- Now add the curry leaves & chopped coriander leaves, give a mix and keep frying on medium heat for 2 mins to coat the chicken well.

#chickenfry #simplechickenfry #chickenfryrecipe #bachelorchickenfry #masalachickenfry #simpleandtastychickenfry #spiceeats #spiceeatsrecipes #spiceeatschicken

AIR FRYER CHICKEN TIKKA | RESTAURANT STYLE CHICKEN TIKKA IN AIR FRYER

Spice Eats 2024-07-16 | Air Fryer Chicken Tikka | Restaurant Style Chicken Tikka in Air Fryer | Air Fryer Chicken | Chicken Tikka | Tandoori Chicken Tikka in Air Fryer | Chicken Tikka Kabab | How to Make Chicken Tikka

Ingredients for Air Fryer Chicken Tikka:

(Tsp - teaspoon; Tbsp - tablespoon)

- Boneless Chicken - 500 gms (cut into 2” tikka pieces)

Marinade:
- Hung Curd- 5 tbsp
- Turmeric Powder- a pinch (1/8 tsp)
- Kashmiri Chilli Powder- 5 tsp
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 1/2 tsp
- Mace Powder(Javitri Powder)- 1/2 tsp
- Kasuri Methi(Fenugreek Leaves), dry roasted & powdered- 1/2 tsp
- Salt- 1 tsp & a pinch
- Lemon Juice-2 tsp
- Ginger Garlic Paste- 1 tbsp
- Red Food colour- a pinch
- Cooking Oil- 3 tbsp

Other Ingredients:
- Butter, for basting(melted) - 1 tbsp

Preparation:
- To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly.
- You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas.
- Wash and pat dry the boneless chicken fillets. Cut into 2” tikka shapes.
- For the marinade, add all the ingredients in a bowl ,whisk everything together and then add the marinated chicken pieces
- Set aside to marinate for 3-4 hours in the refrigerator. Take out the marinated chicken from the refrigerator after 3.5 hrs & keep it in room temperature for half an hour before skewering & placing in the Airfryer.
- Soak the wooden skewers in a glass bowl in water for minimum 30 mins.

Process:

- Skewer the marinated chicken tikkas on a skewer 4 at a time.
- Take out the basket from the Air fryer and brush it with oil
- Place the skewers side by side on the basket and keep it back in the Air fryer
- Choose the mode Chicken (default temperature 180) and timing 20 mins.
- Please pause half way and brush the kebabs with melted butter.
- Close the basket and air fry for another 10 mins.
- Remove and serve hot

#airfryerchickentikka #chickentikkakebab #tandoorichickentikka #chickentikkarecipe #chickentikka #murghtikkakebab #tandoorichicken #spiceeats #spiceeatsrecipes #spiceeatschicken

HYDERABADI WEDDING STYLE MUTTON | HYDERABADI DUM KA MUTTON | DUM MUTTON CURRY

Spice Eats 2024-07-09 | Hyderabadi Wedding Style Mutton | Hyderabadi Dum Ka Mutton | Dum Mutton Curry | Dum Mutton Recipe | Hyderabadi Mutton Curry | Dum Ka Gosht | Mutton Curry | Mutton Masala | Mutton Gravy | Dum Ka Mutton | Dum Ka Gosht Recipe

Ingredients for Hyderabadi Dum Mutton Curry:

- Mutton - 750 gms (with bones)

- Chilli Masala Paste:
- Dry Red Chillies- 8
- Poppy Seeds (Khuskhus)- 3 tsp (dry roasted)
- Ginger, chopped- 1.5 inch piece
- Garlic cloves- 10

For Marination:
- Curd/Plain yogurt whisked- 200 gms.
- Red Chilli Paste- entire quantity
- Fried onions (birista) crushed/roughly ground- 4 medium onions (7-8 tbsp after frying and crushed )
- Coriander leaves, finely chopped- 5-6 tbsp
- Mint (pudina) leaves, finely chopped- 4 tbsp
- Kashmiri Chilli Powder - 1.5 tsp
- Salt- 1.5 tsp

Whole Spices for tempering:
- Green Cardamom- 6
- Cloves- 6
- Cinnamon- 2

Other Ingredients:
- Green Chillies, slit- 4
- Ghee (clarified butter)- 4 tbsp

Preparation:

- To make the Red Chilli Paste, take a grinder/blender and add all the ingredients specified above. Grind to a coarse paste.
- Now add 4 tbsp water and blend to a smooth paste. You can add more water while blending if necessary.
- Slice the onions, fry in oil till golden into a birista and set aside to cool. Crush it with your hand or roughly grind to a coarse powder in the grinder.
- Fine chop the coriander and mint leaves, slit the green chillies.
- To marinate the mutton, add all the ingredients specified for marination in the heavy bottomed pan you will use for cooking.
- Mix it well, cover with lid and set aside in fridge to marinate for 2-3 hours.
- Take out the heavy bottomed pan from the fridge 30 mins before you cook.

Process :

- Heat a tempering spoon & add ghee. Once the ghee is hot add the whole garam masalas & allow it to splutter.
- Pour this hot ghee with the garam masalas over the marinated meat evenly and place the pan on the burner.
- Arrange the slit green chilies over the meat.
- Switch on the flame/heat and once it heats up give a mix.
- Cover and cook for 10 mins on medium low heat till steam builds up.
- Lower the heat to minimum and cook covered for another 60 mins.
- Remove the lid every 15 mins and give a stir. You can also add a splash of water in case the gravy has dried up completely when you remove the lid.

#dummuttoncurry #dumkamutton #dumkagosht #hyderabadimuttoncurry #muttoncurry #muttonmasala # muttongravy #spiceeats #spiceeatsrecipes #spiceeatsmutton

SIMPLE CHICKEN BIRYANI WITH BIRYANI MASALA | EASY CHICKEN BIRYANI RECIPE FOR BEGINNERS

Spice Eats 2024-07-06 | Spice Eats Chicken Biryani | Chicken Biryani Recipe | Simple Chicken Biryani for Beginners | Chicken Biryani Recipe for Bachelors | Simple Chicken Biryani for Bachelors | Chicken Biryani with Biryani Masala | How To Make Chicken Biryani | Easy Chicken Biryani Recipe

Ingredients for Chicken Biryani:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken, large pieces with bones- 1 kg
- Basmati Rice- 750 gms

FOR CHICKEN:
Tempering:
- Shah Jeera - 3/4 tsp
- Green Cardamom- 4
- Cloves-4
- Cinnamon-3

Spice Powders:
- Biryani Masala powder (readymade)- 5 tsp
- Red Chilli Powder- 2 tsp
- Turmeric Powder- 1/4 tsp

Other Ingredients:
- Salt- 1 tsp (check salt in Biryani Masala and then add the salt)
- Fried Onions- made from 5 medium onions
- Ginger Garlic paste- 2 tbsp
- Green Chillies, finely chopped- 3-4
- Coriander Leaves, chopped- 2-3 tbsp
- Whisked curd/yogurt- 150 ml
- Oil- 4 tbsp

FOR COOKING RICE:

Whole Spices:
- Green Cardamom- 4
- Cloves-4
- Cinnamon- 2
- Shahjeera - 1 tsp

Other Ingredients:
- Salt- 2.5 tbsp (tablespoon)
- Water - 2.5 litre
- Ghee- 1 tbsp

FOR LAYERING BIRYANI:
- Ghee- 1 tbsp + 2 tbsp (after layering)
- Fried Onions - 2 tbsp (fried earlier)
- Saffron soaked in 1/2 tea cup hot milk

Process :

COOK CHICKEN:

- Heat oil in a curry pan and add the tempering.
- Give a stir and then add chicken. Give a mix for 2 mins on high heat and then add the ginger garlic paste & finely chopped green chillies.
- Give a mix and keep frying on high heat for 2 mins.
- Reduce heat to medium and continue to fry for 3 mins.
- Now add 6 tsp of the Bombay Biryani Masala, the other Spice Powders and salt (1-1.5 tsp depending on salt in the readymade Biryani Masala).
- Mix and fry on medium heat for 5-6 mins.
- Continue to fry on low heat for 2 mins.
- Now switch off heat and then first add the crushed fried onions (from 3 medium onions) and also slowly add the whisked curd/yogurt.
- Mix well and switch on heat on low. Mix and cook on low heat for 2-3 mins till oil separates.
- Now, cover & cook on low heat for around 10 mins till chicken is cooked. (You can add 50 ml water while cooking if the curd has totally dried up)
- Now add the finely chopped coriander leaves, mix and switch off heat.

COOK RICE:

- Boil 2.5 litre water in a rice pot and add the whole spices, salt and ghee.
- Once the water comes to a boil, add the soaked rice.
- Cook on high heat for 6 mins stirring a few times. Switch off heat after that

LAYER BIRYANI:

- Take another rice pot and brush it with ghee.
- Take out the boiled rice with a ladle to strain the water and layer it. Continue to layer half of the 90% cooked rice and then arrange the cooked chicken .
- Layer the balance rice on top.
- Now sprinkle the ghee, saffron milk, fried onions
- Seal with the foil and close the lid.
- Place on the flame/heat on low heat for 8 mins.
- Switch off and allow to rest for at least 30-60 mins before serving.

#chickenbiryani #simplechickenbiryani #easychickenbiryani #chickenbiryanirecipe #bachelorchickenbiryani #spiceeats #spiceeatsrecipes #spiceeatschicken

MALAI CHICKEN CURRY | CREAMY CHICKEN GRAVY RECIPE | MURGH MALAI KORMA

Spice Eats 2024-07-02 | Malai Chicken Curry | White Malai Chicken Recipe | Creamy Chicken Gravy Recipe | Murgh Malai Korma | Shahi White Chicken Gravy | White Chicken Recipe | Chicken Malai Korma | White Chicken Korma | Mild Chicken Curry | Malai Chicken Gravy

Ingredients for Malai Chicken Curry Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken, small curry cut pieces- 600 gms

Tempering:
- Green Cardamom- 3
- Cloves-4
- Cinnamon- 2 small
- Black Peppercorns-6-8

Ginger- garlic-chillies roughly crushed:
- Ginger, cut into small pieces-around 2 inches
- Garlic cloves with skin-6-8
- Green Chillies, cut into 1/2 “ pieces - 3-4

Coconut Masala paste:
- Coconut pieces-4-5 tbsp (40 gms)
- Cashew nuts -6
- Poppy seeds (Khus khus)-1 tsp
- Fried chana dal-1 tbsp
- Dry Roasted fennel seeds- 1 tsp

Other Ingredients:
- Onion, sliced -2 small (total 120 gms)
- Tomato, sliced-1 small (50-60 gms)
- Salt-1 tsp (and a pinch at the end for seasoning)
- Coconut or white oil-3 tbsp
- Pepper powder- 1/2 tsp + 1/4 tsp later
- Coriander leaves, fine chopped for garnishing - 2 tbsp

Preparation:

For Paste -1:
- For the paste, peel the ginger and garlic.
- Chop the ginger and green chillies.
- Add these into the grinder and grind it into a coarse paste.
For Coconut Masala Paste:
- Take out the coconut pieces and remove the skin. Cut into small pieces.
- Also dry roast the fennel seeds and allow it to cool.
- Add all the ingredients to a grinder and coarse grind it to a powder.
- Now add 1/2 cup water and grind to a smooth paste. You can add 1-2 tbsp more water if required.

Process:

Heat oil in a pressure cooker and then add the whole spices.
Give a stir and then add the sliced onions.
Fry on medium heat for around 6-7 mins till soft/translucent.
Now add the crushed ginger-garlic-chilli , mix and fry on low heat for 2 mins.
Next add the chicken pieces and fry on medium heat for around 5 mins till the pieces are browned.
Now add the sliced tomato and 1 tsp salt, mix and cook on low heat for 3-4 mins till the tomato is soft and pulpy.
Now add the coconut paste, 1/2 tsp pepper powder, mix and cook on low heat for 3-4 mins till oil separates.
Now add around 300-350 ml water and mix it well.
Pressure cook on
1. high heat for 5-6 mins till 1st whistle
2. On low heat for another 2 mins till 2nd whistle
Once pressure releases, open lid, give a stir and then add 1/4 tsp pepper powder and fine chopped coriander leaves. Check for seasoning and if required add a pinch of salt.
Serve with roti or rice.

(This can also be cooked in a pan or kadhai.
In case you’re not using a pressure cooker, cover & cook on low heat for around 15-20 mins. You can add more water while cooking if required. )

#malaichicken #malaichickenrecipe #creamychickencurry #murghmalaihandi #chickengravy #whitechickenrecipe #whitechickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken

CHICKEN MALAI TIKKA IN AIR FRYER | CHICKEN MALAI KABAB IN AIR FRYER

Spice Eats 2024-06-26 | Chicken Malai Tikka in Air Fryer | Chicken Malai Kabab in Air Fryer | Chicken Malai Kabab | Chicken Malai Kabab Without Oven | Chicken Malai Tikka Kabab | Chicken Malai Kebab | Air Fryer Chicken Reshmi Kabab Recipe | Murgh Malai Kabab | Reshmi Kabab Recipe | Chicken Malai Tikka

Ingredients for Air Fryer Tandoori Chicken:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Boneless Chicken - 500 gms (cut into 2” tikka pieces)

Marinade:
- Hung Curd- 4 tbsp (100 gms nett)
- Cream Cheese- 3 tbsp
- Fresh Cream- 5-6 tbsp
- Ginger Garlic Paste- 2.5 tsp
- White Pepper Powder- 1/2 tsp
- Cardamom powder- 3/4 tsp
- Garam Masala Powder- 1/2 tsp
- Nutmeg (Jaiphal) grated- 1/2 tsp
- Salt- 1.25 tsp
- Green Chillies, deseeded and crushed- 1.5 tsp (around 3 green chillies)
- Coriander Leaves, fine chopped- 1 tbsp
- Lemon Juice- 1.5 tsp

Other Ingredients:
- Butter for basting - 1 tbsp

Preparation:

- To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water.
- You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas.
- Wash and pat dry the boneless chicken fillets. Cut into 2” tikka shapes.
- For the marinade, add all the ingredients in a bowl and mix well (For the cheese, you can use cream cheese, grated mozzarella or processed cheese)
- Whisk everything together and then add the chicken pieces. Mix everything well so that the chicken tikka pieces are well coated with the marinade.
- Set aside to marinate for 3-4 hours or overnight in the refrigerator.
- Soak the wooden skewers in a glass bowl in water for minimum 30 mins.

Process:

- Skewer the marinated chicken tikkas on a skewer 4 at a time.
- Take out the basket from the Air fryer and brush it with oil
- Place the skewers side by side on the basket and keep it back in the Air fryer
- Choose the mode Chicken (default temperature 180) and timing 25 mins.
- Pause after 15 mins and brush the kebabs with melted butter.
- Close the basket and air fry for another 10 mins.
- Remove and serve hot

#airfryerchickenmalaitikka #airfryerchicken #chickenreshmikabab #chickenmalaitikkakabab #chickenmalaikabab #chickenreshmikebab #chickentikkarecipe #spiceeats #spiceeatschicken #spiceeatsrecipes

CHICKEN KALI MIRCH MASALA | BLACK PEPPER CHICKEN GRAVY | MURGH KALI MIRCH

Spice Eats 2024-06-22 | Chicken Kali Mirch Masala | Black Pepper Chicken Gravy | Chicken Kali Mirch Black Pepper Chicken | Murgh Kali Mirch | Spicy Pepper Chicken Curry | Pepper Masala Chicken | Chicken Masala | Chicken Recipe

Ingredients for Chicken Kali Mirch Masala:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Chicken - 500 gas (large pieces with bones)

For Marination:
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
- Crushed pepper- 1/2 tsp

For Making Masala Powder:
- Black Peppercorns- 3 tsp
- Coriander Seeds- 2.5 tsp
- Red Chillies-3
- Fennel seeds- 1 tsp
- Cumin seeds- 1 tsp

Tempering:
- Green Cardamom- 4
- Cloves-4
- Cinnamon-1
- Bay leaf-1

Spice Powders:
- Garam Masala Powder- 1/4 tsp
- Crushed black pepper-1/4 tsp

Other Ingredients:
- Onions, chopped- 2 medium (net 150 gms)
- Ginger Garlic paste- 1.5 tsp
- Curry leaves- 10-15
- Green Chillies sliced- 1-2
- Tomato Paste- 100 gms fresh tomatoes blended
- Salt- 1/4 tsp seasoning

Preparation:

- Take a pan and add all the items for the spice powder. Mix & dry roast on low heat for around 3 mins. Remove to a plate and allow it to cool.
- Now add these spices to a mixer/grinder and grind it into a powder.
- Set aside and use 3 tsp of this spice powder
- Peel and chop the onions. Slice the green chillies and take out the curry leaves.
- Also blend 2 small red tomatoes (100 gms) into a paste.

Marination:

- Add the items for Marination. Mix and set aside for 30 mins.

Frying the Chicken:

- Now heat 1.5 tbsp oil in a frying pan and add the chicken pieces.
- Fry on medium heat for 8-10 mins till the chicken is browned. Set aside in the pan .

Process:

- Heat 2-3 tbsp oil in a kadhai.
- Add the whole spices and give a stir.
- Now add the chopped onions and fry on medium heat for around 7-8 mins till brown in colour.
- Add the ginger garlic paste and fry on low heat for 2 mins till raw smell is gone.
- Now add the fried chicken with the oil , give a mix and fry on medium heat for 1-2 mins. Add the sliced green chillies and curry leaves, give a mix and bhunno/sear for around 2 mins.
- Now add 3 tsp of the spice powder made earlier, give a mix and fry on medium heat for a minute.
- Now add the fresh tomato paste (blended fresh red tomatoes ) and 1/4 tsp salt.
- Mix and fry on medium heat for 2-3 mins till the masala and chicken is fried and oil separates.
- Now add 200 ml water, give a mix and simmer on low heat for around 10 mins.
- Remove lid and add 1/4 tsp each of crushed black pepper powder and garam masala powder.
- Mix and simmer on low heat for around 2 mins till oil separates.
- Serve hot with white rice or roti.

#chickenkalimirch #blackpepperchickenrecipe #pepperchickengravy #chickenmasala #pepperchickenmasala #spiceeats #spiceeatsrecipes #spiceeatschicken

CHICKEN HANDI RECIPE RESTAURANT STYLE | CHICKEN BONELESS HANDI

Spice Eats 2024-05-28 | Chicken Handi Restaurant Style | Chicken Handi Recipe | Chicken Handi Recipe | Boneless Chicken Gravy | Chicken Handi by Spice Eats | Chicken Handi | Chicken Masala | Chicken Recipe | Handi Chicken | Chicken Curry

Ingredients for Chicken Handi Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boneless Chicken - 500 gms (cut into bite sized pieces)

Spice Powders:
- Turmeric powder-1/2 tsp
- Red Chilli powder -1 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Jeera Powder-1/2 tsp
- Black pepper powder-1/4 tsp
- Garam Masala powder- 1/2 tsp
- Dry roasted & crushed Kasuri Methi- 1 tsp

Other Ingredients:
- Onion, chopped- 100 gms (2 small)
- Ginger Garlic paste-1.5 tsp
- Tomato purée-5 tbsp
- Whisked curd- 120 ml (5-6 tbsp)
- Fresh cream - 5 tbsp
- Coriander leaves chopped- 4 tbsp
- Salt-1 tsp
- Oil -4 tbsp

Process:
- Heat oil and add the chopped onions.
- Fry on medium heat for around 5 mins till translucent and then add the cubed chicken pieces.
- Fry it on high heat for around 2 mins and then add the ginger garlic paste.
- Mix and fry on medium heat for around 3-4 mins till browned.
- Now add all the spice powders and mix & fry on medium heat for around 3-4 mins till browned.
- Add the tomato purée and cook on medium heat for 3-4 mins.
- Now switch off heat and add the whisked curd and fresh cream. Mix well and switch on heat.
- Cook on low heat for 4-5 mins till oil separates.
- Add 150 ml water, give a mix and cover & cook covered for 5 mins.
- Add crushed kasuri methi and give a mix. Cook for 2 mins on low heat.
- Lastly garnish with chopped coriander leaves and serve.

#chickenhandirecipe #chickenbonelesshandi #chickenrecipe #bonelesschickengravy #chickengravy #chickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken

FISH AND CHIPS RECIPE | HOW TO MAKE FISH AND CHIPS | BEST FISH AND CHIPS

Spice Eats 2024-05-21 | Fish and Chips | Fish and Chips Recipe | How To Make the Best Fish and Chips | Perfect Fish and Chips | Fried Fish and Chips | Fish n Chips Recipe | Easy Fish and Chips Recipe | Homemade Fish and Chips

Ingredients for Fish and Chips:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boneless fish fillet - 450 gms. (Cod, Pollock, Haddock or Basa)

Marinate Fish with:
- Salt-1/4 tsp
- Pepper powder -1/4 tsp

Batter:
- Maida/All Purpose Flour- 1/2 US cup
- Corn Flour- 1/2 US cup
- Baking Powder- 1 tsp
- Baking Soda- 1/8 tsp
- Salt- 1/2 tsp
- Sugar-1/2 tsp
- Onion powder-1/4 tsp
- Garlic powder - 1/4 tsp
+
- Club Soda (cold) - 150 ml

Other Ingredients:
- Oil for deep frying

Accompaniments:
Potato Fries
Tartar Sauce

Preparation:

- Cut the fish fillets into 3-4 long pieces and pat dry.
- Season with 1/4 or less each of salt & pepper powder. Mix and set aside for 20 mins.
- For the batter, take a bowl and first add the dry ingredients and mix.
- Next slowly add the cold club soda.
- Mix well to make a thick batter

Make Tartar Sauce:
Combine all the below ingredients to make Tartar Sauce at home:
- Mayonnaise- 5-6 tbsp
- Fresh dill or fresh parsley, fine chopped- 1 tsp
- Dill pickle, fine chopped - 2-3 tsp
- Pepper powder- pinch
- Lemon juice- 1/2 tsp

Process:

- Heat oil for deep frying
- Take the marinated fish pieces one at a time, dip in batter and coat well on both sides.
- Drop gently on the hot oil. Repeat for a few more. Make sure the pieces don’t crowd the pan.
- Flip the pieces after a minute and continue frying the fish for another 5-6 minutes. Keep turning and frying to give a uniform golden colour.
- Remove and repeat for the balance pieces.
- Serve hot with potato fries/chips and tartar sauce.

#fishandchips #fishnchips #fishchips #friedfish #fishfry #tartarsauce #fishnfries #spiceeats #spiceeatsrecipes

PALAK CHICKEN CURRY | SPINACH CHICKEN RECIPE | SAAG WALA CHICKEN

Spice Eats 2024-05-14 | Palak Chicken Curry | Spinach Chicken Recipe | Saag Wala Chicken | Palak Chicken Recipe | Chicken Saagwala | Palak Chicken | Chicken Recipe | How To Make Palak Chicken | Spinach Chicken Curry | Chicken Curry Recipe

Ingredients for Palak Chicken Curry

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken - 500 gms (curry cut with bones)
- Spinach sliced- 3 cups ( 200-220 gms)

Tempering:
- Green Cardamoms-4
- Cloves-4
- Cinnamon-1
- Black Peppercorns- 15
- Cumin Seeds- 1/2 tsp

Spice Powders:
- Turmeric Powder-1/2 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Cumin Powder- 1/2 tsp
- Salt- 1 tsp
- Garam Masala powder-1/2 tsp

Other Ingredients:
- Crushed Ginger - 1 tsp
- Crushed Garlic - 1 tbsp
- Green chilli, crushed - 1 tbsp
- Fried Onions (lightly crushed) - 5-6 tbsp-(150 gms sliced onions)
- Whisked curd/yogurt- 100 ml (4-5 tbsp)
- Oil - 3 tbsp

Preparation:
- Slice the onions and fry in oil till golden. Remove and when cooled, roughly crush it with your hand.
- Now peel and crush the Ginger & Garlic in mortar & pestle.
- Also cut and crush 1 or 2 green chillies.
- Wash, pat dry and slice the spinach leaves.

Process:
- Heat oil and add the whole Garam masalas. Also add the cumin seeds and when it splutters give a stir.
- Now add the crushed ginger, garlic & green chillies.
- Give a mix and fry on medium heat for 1 min.
- Now add the chicken pieces and fry on medium heat for 3-4 mins till browned.
- Now add all the spice powders (other than garam masala powder) & salt and mix & fry the chicken pieces on medium heat for 2-3 mins till oil separates.
- Now switch off heat and add the whisked curd/plain yogurt and the crushed fried onion and give a mix.
- Switch on heat and cook on low heat for another 3-4 mins till oil separates.
- Now add the sliced spinach and cover & cook on low heat for 2 mins for the spinach to soften.
- Remove lid, give a mix and cover and cook on low heat for 10 mins.
- Now remove lid and add the garam masala powder. Give a mix and simmer on low heat for another 5 mins.
- You can add around 50 ml water if you want gravy.

#palakchickencurry #spinachchickenrecipe #chickensaagwala #palakchicken #chickencurry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken

GRILLED SHRIMP RECIPE | PAN GRILLED SHRIMP | SPICY GRILLED SHRIMP

Spice Eats 2024-05-07 | Pan Grilled Shrimp | Spicy Grilled Shrimp | Grilled Shrimp Recipe | How To Grill Shrimp | Grilled Prawns Recipe | Pan Grilled Prawns | Fried Shrimp Recipe | Fried Prawn Recipe

Ingredients for Grilled Shrimp:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Jumbo Shrimp/Prawns - Net 450 gms. (1 lb) after shelling and deveining

Marinade Mix:
- Olive oil- 6 tbsp
- Paprika powder- 1.5 tsp
- Red Chilli Powder/Cayenne Pepper- 1/2 tsp
- Crushed Pepper- 1/2 tsp
- Salt-3/4 tsp
- Brown Sugar- 1.5 tbsp
- Lemon juice-2 tsp
- Garlic, minced- 1.5 tsp
- Fresh Parsley fine chopped- 4 tsp
- Red Chilli flakes- 1/4 tsp
- Oregano - 1/4 tsp

Other Ingredients:
- Olive oil- 1.5 tbsp

Dipping Sauce:
- Sriracha Sauce- 2 tsp
- Lemon Juice- 2-3 tsp
- Honey- 2 tbsp
- Finely chopped Parsley- 1 tsp

Preparation:

- Clean and devein the prawns/shrimp. Leave the tail on.
- Whisk together all the items for the marinade in a bowl.
- Marinate the prawns/shrimp with this marinade for around an hour.
- Add all the items for the Dipping Sauce in a small bowl. Whisk and set aside.

Process:

- Preheat a Grill pan
- Brush it with olive oil.
- Now place the marinated prawns/shrimp side by side to not crowd the pan.
- Grill on medium heat for 2 mins .
- Flip the shrimp pieces to grill on the other side on medium heat for another 2 mins. Now baste with the oil on the pan on this side.
- Grill on each side for another 1 min, basting with the oil left on the pan this time.
- Serve hot with the Dipping Sauce & a dash of lime if required.

#grilledshrimp #grilledprawns #friedshrimp #shrimprecipe #friedprawns #spiceeats #spiceeatsrecipes #spiceeatsprawns

CHICKEN CURRY IN COCONUT MILK | MILD CHICKEN CURRY WITH COCONUT MILK

Spice Eats 2024-05-04 | Chicken Curry In Coconut Milk | Chicken Curry With Coconut Milk | Mild Chicken Curry | Indian Chicken Curry | Chicken Gravy | Chicken Curry | Chicken Masala Curry | Coconut Chicken Curry

Ingredients for Mild Chicken Curry with Coconut Milk:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken - 500 gms. (curry cut with bones)

Marination:
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Ginger garlic paste- 1.5 tsp

Tempering:
- Curry leaves- 10-15 nos

Spice Powders:
- Coriander powder- 1 tsp
- Fennel Powder- 1/2 tsp
- Pepper powder- 1/2 tsp
- Cumin powder-1/2 tsp

Other Ingredients:
- Onions, sliced- 2 medium (150 gms)
- Tomatoes sliced- 2 small (100 gms)
- Green Chillies, cut -2-3
- Thick Coconut milk- 100 ml
- Garam Masala powder- 1/2 tsp
- Coriander leaves, chopped -2 tbsp
- Oil -3 tbsp

Preparation:

- Marinate the chicken pieces with the ingredients specified. Mix well and set aside for around 30 mins.
- Slice the onions and the tomatoes.
- Fine chop the coriander leaves for use later.

Process:

- Heat oil in a pan and then add the curry leaves.
- Give a stir and then add the sliced onions. Fry on medium heat for around 10 mins till light brown in colour.
- Now add the marinated chicken pieces , sear and fry on medium heat for around 2 mins.
- Add the spice powders other than Garam masala powder & fry on medium heat for 3-4 mins.
- Next add the sliced tomatoes and fry on medium heat for 3-4 mins till soft.
- Add the coconut milk & 150 ml water , garam masala powder and give a mix.
- Cover & cook on low heat for around 15 mins till chicken is tender.
- Garnish with chopped coriander leaves.
- Simmer for 2 mins till oil separates.
- Serve with naan or rice.

#mildchickencurry #chickencurry #chickencurrycoconutmilk #chickengravy #spiceeats #spiceeatsrecipes #spiceeatschicken

ONE POT CHICKEN AND RICE | CHICKEN RICE RECIPE | CHICKEN AND RICE

Spice Eats 2024-05-01 | One Pot Chicken and Rice | Easy Chicken Rice Recipe | One Pan Chicken Rice | Chicken and Rice Casserole | Chicken Rice Bowl Recipe | One Pot Meals | Chicken Rice Recipe

Ingredients for One Pot Chicken and Rice:

- Boneless Chicken - 500 gms or 1 lb
- Basmati Rice- 2 US cups measure (375-400 gms)

Whole Spices:
- Star Anise- 2
- Whole Black Peppercorns- 20
- Bay Leaves- 2

Spice Powders:
- Coriander Powder- 2 tsp
- Fennel Powder-1 tsp
- Garam Masala Powder- 1 tsp

Other Ingredients:
- Onions sliced- 2 medium (150 gms)
- Green Chillies slit- 4
- Ginger Garlic paste- 2.5 tsp
- Coriander leaves, chopped- 4 tbsp +1 tbsp for garnish
- Mint leaves, chopped- 3 tbsp
- Salt- 1 tsp + 1 tsp in rice
- Refined Oil- 3- 4 tbsp
- Butter -1 tbsp
- Fresh Cream -3 tbsp
- Hot Water- 650 ml

Preparation:

- Wash and soak the Basmati Rice for 30 mins.
- Slice the onions, slit the green chillies and chop the coriander & mint leaves.

Process:

- Heat 3 tbsp oil + 1 tbsp butter in a pan.
- Now add the whole spices and give a stir.
- Now add the sliced onions and fry on medium heat for 6-7 mins till light brown in color. (Check the timing, the onion needs to be little brown)
- Now add the chicken pieces and fry on high heat for 4-5 mins till the chicken pieces are browned.
- Add the ginger garlic paste and mix & fry on low heat for 3 mins.
- Now add the coriander powder, fennel powder, garam masala powder and 1 tsp salt.
- Mix and fry on medium heat for 2-3 mins till the chicken pieces are browned & coated with the masala.
- Now lower heat and add the fresh cream. Mix and cook on low heat for 2-3 mins till it’s cooked and oil separates.
- Now add the hot water and give a mix.
- Keep the heat on high and add slit green chillies, chopped coriander & mint leaves and 1 tsp salt.
- Give a stir and wait for the water to come to a boil.
- Add the drained rice to the boiling water and give a gentle stir. Cook the rice on medium heat for 5 mins.
- Again give a gentle stir, reduce the heat to low and cover & cook on low heat for 5 mins.
- Remove the lid, give a gentle stir and cover and cook on low heat for another 5 mins.
- Once done, garnish with chopped coriander leaves and let it rest for around 30 mins before serving.

#onepotchickenrice #chickenricerecipe #onepanchickenrice #chickenrice #chickenricecasserole #spiceeats #spiceeatsrecipes #spiceeatschicken

SPICY MASALA FISH FRY | FISH FRY RECIPE | MASALA FISH FRY | FISH FRY

Spice Eats 2024-04-27 | Spicy Masala Fish Fry | Fish Fry Recipe | Chatpata Fish Fry | Tawa Fish Fry | Fish Fry | Spicy Fish Fry | Masala Fish Fry | Crispy Fish Fry | Spice Eats Fish Fry | Best Fry Fry Recipe | Tasty Fish Fry Recipe

Ingredients for Spicy Masala Fish Fry:

- Rohu/Katla/Asian Carp fish pieces - 500 gms (7-8 big pieces)

Ingredients for the Masala:
- Ginger Garlic paste-2 tsp
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder-2.5 tsp
- Coriander powder- 1.5 tsp
- Cumin powder-1 tsp
- Chaat Masala- 1 tsp
- Garam Masala powder- 1/2 tsp
- Kasuri Methi - 1 tsp
- Lemon juice- 2 tsp
- Salt-1 tsp
- Oil- 2 tbsp

Tempering:
- Green Chillies cut- 3
- Curry leaves- 15-20

Other Ingredients:
- Oil- 3 tbsp

Preparation:

- Place the fish pieces in a bowl and add all the ingredients. Mix it well to coat the pieces with the masala.
- Set aside to marinate for around 30-60 mins.

Process:

- Heat oil in a pan and add the sliced green chillies and the curry leaves.
- Give a stir and then place the fish pieces side by side.
- Fry on medium heat for 3 mins on one side and then flip.
- Continue to fry on medium heat for 3 mins.
- Flip and continue to fry for 2 mins on low heat on each side.
- Remove and serve.

#spicymasalafishfry #fishfry #masalafishfry #fishfryrecipe #friedfish #fishfry #spiceeats #spiceeatsfish #spiceeatsrecipes

TAKEOUT STYLE CASHEW CHICKEN | THAI CASHEW CHICKEN STIR FRY | CASHEW CHICKEN RECIPE

Spice Eats 2024-04-23 | Takeout Style Cashew Chicken | Thai Cashew Chicken Stir Fry | Cashew Chicken Recipe | Cashew Chicken | Thai Cashew Chicken Recipe | Cashew Chicken Stir Fry | How To Make Cashew Chicken | Chicken Cashew Recipe

Ingredients for Cashew Chicken:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Chicken (thigh) - 450 gms (cut into 2 inch strips)

For Marination :
Salt-3/4 tsp
Crushed Pepper- 1/2 tsp

Making the Sauce:
- Oyster Sauce- 1 tbsp
- Dark Soy Sauce- 2 tsp
- Rice Vinegar- 1 tsp
- Honey - 1 tbsp
- Water- 1 tbsp

Other Ingredients:
- Spring Onion whites- 3-4 tbsp
- Garlic chopped- 2 tsp (5-6 cloves)
- Ginger chopped- 1.5 tsp
- Thai Long Red Chillies, sliced -2
- Spring Onion greens, cut into 2 inches- 20 nos.
- Roasted whole cashews- around 30
- Oil- 2 tbsp for stir-frying the chicken pieces + 1 tbsp

Preparation:

- Take boneless thigh pieces, pat dry and cut them into 1/2 thick by 2 inch long inch strips.
- Now add salt and crushed pepper
- Set aside for 15 mins.
- To prepare the Sauce, add all the items in a bowl. Stir it well to mix uniformly. Whisk it well.
- Chop the ginger, garlic, spring onion white and spring onion greens.

Process:

- Heat 1.5 tbsp oil in a wok and add the marinated chicken pieces. Spread the pieces for it to get the heat.
- Fry on medium heat for 4-5 mins till browned. Remove and set aside.
- Add 1 tbsp oil to the oil in the wok and heat.
- Now add the fine chopped garlic, ginger and spring onion whites.
- Stir fry on high heat for 1 min and then add the fried chicken pieces. Mix it well and stir fry for 1 min.
- Add the roasted cashews and stir fry for 1 min.
- Now add the rest of the sauce, mix and stir fry on medium heat for 1-2 mins till the chicken becomes brown and begins to thicken.
- Garnish with cut spring onion greens and sliced Thai red chillies. Mix and stir fry for around 1 minute.
- Serve hot after garnishing with some more spring onion greens.

#cashewchicken #thaicashewchicken #cashewchickenstirfry #cashewchickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken

BLACK PEPPER CHICKEN | EASY BLACK PEPPER CHICKEN RECIPE | STIR FRY CHICKEN

Spice Eats 2024-04-20 | Black Pepper Chicken | Easy Black Pepper Chicken Recipe | Black Pepper Chicken Chinese Style | Stir Fry Chicken | Restaurant Style Black Pepper Chicken

Ingredients for Black Pepper Chicken:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken Breast - 450 gms./1 lb. (cut into 1 inch strips)

For Marination:
- Dark Soy sauce- 3 tsp
- Salt - 1/2 tsp
- Corn flour- 3 tsp

Tempering:
- Ginger, fine chopped- 2 tsp (10 gms.)
- Garlic, fine chopped- 2 tsp (10 gms.)

Veggies:
- Onions, lthick sliced- 1 medium (75-80 gms)
- Red Bell Pepper cut into long strips- 1 large (100 gms)

Sauce Mix:
- Oyster Sauce- 2 tbsp
- Dark Soy Sauce- 2 tsp
- Brown sugar - 1 tsp
- Chicken stock - 3 tbsp (1/4 us cup)

Other Ingredients:
- Olive oil -1 tbsp + 1 tbsp
- Salt- pinch to season the onions and peppers
- Pepper -pinch to season the onion & peppers
- Pepper powder- 1.5 tsp
- Spring onion greens- 3 tbsp for garnish
- White sesame seeds - 1-1.5 tsp

Preparation:

- Cut the chicken breasts to one inch strips and marinate with the items mentioned.
- Take a small bowl and add all the items for the Sauce. Mix and set aside.

Process:

- Add 1 tbsp oil in a pan and add the chicken strips. Now fry on high heat for around 4 mins till dark in colour. And then remove and set aside.
- In the same pan add more oil and then add the chopped ginger & garlic.
- Give a stir and then add the sliced onions & red peppers. Also add a pinch of salt & pepper powder.
- Mix and sauté on medium heat for 2-3 mins and then add the fried chicken pieces back to the pan and sauté on high heat for 1-2 mins till combined and chicken pieces are browned.
- Now add the Sauce mix & pepper powder and mix on high to medium high heat for around 2 mins till the sauce is absorbed.
- Now garnish with white sesame seeds and chopped spring onion greens, give a mix and stir fry for a minute.

#blackpepperchicken #blackpepperchickenrecipe #chickenstirfry #pepperchickenfry #chickenrecipe #spiceeats #spiceeatschicken #spiceeatsrecipes

AFGHANI EGG CURRY | AFGHANI EGG MASALA | AFGHANI EGG GRAVY RECIPE

Spice Eats 2024-04-16 | Afghani Egg Curry | Afghani Egg Gravy Recipe | Afghani Anda Curry | Afghani Egg Korma | Afghani Egg Recipe | Afghani Anda Gravy Recipe | Anda Curry | Egg Curry | Egg Gravy | Egg Curry Recipe

Ingredients for Afghani Egg Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boiled Eggs-6 nos.

For frying eggs-
- Oil- 1 tbsp
- Turmeric powder-1/2 tsp
- Kashmiri Chilli Powder-1/2 tsp

For the Masala Paste:
- Onions sliced- 2 medium (150 gms)
- Ginger chopped - 1” (8-10 gms)
- Garlic cloves-5-6
- Green chillies - 4 (12 gms)
- Cashew nuts-10
- Coriander leaves-handful (10 gms)

Tempering:
- Green Cardamom-3
- Cloves- 3
- Cinnamon-2

Spice Powders:
- Turmeric powder- pinch
- Cumin powder-1/2 tsp
- Black pepper powder-1/2 tsp
- Garam Masala powder-1/2 tsp
- Roasted & crushed Kasuri Methi- 1/2 tsp

Other Ingredients:
- Whisked Curd/ Yogurt- 3 tbsp
- Fresh cream- 2-3 tbsp
- Oil- 3 tbsp
- Salt- 3/4 tsp
- Coriander leaves, chopped for garnish- 2 tbsp

Preparation:

- To make the Masala paste, heat 2 tbsp oil in a pan and add the sliced onions. Fry on medium heat for around 3-4 mins and then add the chopped ginger, garlic, green chillies and the cashew nuts.
- Mix and fry on medium heat for around 1-2 mins.
- Remove onto a plate and cool it.
- To make the paste, add this mixture into the grinder and coarse grind it.
- Now add 1/2 cup water and make it into a smooth paste.
- Shell the boiled eggs and make 3-4 cuts on one side. Set aside.

Process:

- Heat 1 tbsp oil in a pan and add 1/2 tsp each of turmeric and Kashmiri chilli powder.
- Give a stir and add the cut boiled eggs.
- Stir and fry on low heat for around 2 mins till the eggs are golden brown in colour. Remove the fried eggs.
- Now add 1-2 tbsp oil in the same oil left in the pan .
- Heat the oil and then add the whole spices.
- Give a stir and then add the Masala paste made earlier in the grinder.
- Cook on low heat for 3-4 mins and then add the spice powders and salt and cook on low heat for another 3-4 mins.
- Now add the fresh cream and whisked curd mix and cook on low heat for 2-3 mins till oil separates.
- You can switch off the heat before you add the curd and then switch on after giving a stir.
- Now add the crushed kasuri methi, mix and simmer on low heat for 2-3 mins till oil separates.
- Add 150 ml water and then add the fried eggs, mix lightly and cover & cook on low heat for 5 mins.
- Remove lid and add the chopped coriander leaves and little water if required. Simmer for 1-2 mins and serve hot.

#afghanieggcurry #afghanieggmasala #afghaniandacurry #eggcurry #eggmasala #afghanieggkorma #spiceeats #spiceeatsrecipes #spiceeatseggcurry

AIR FRYER TANDOORI CHICKEN | RESTAURANT STYLE TANDOORI CHICKEN IN AIR FRYER

Spice Eats 2024-04-14 | Air Fryer Tandoori Chicken | Restaurant Style Tandoori Chicken in Air Fryer | Air Fryer Chicken | Tandoori Chicken | Tandoori Chicken in Air Fryer | Chicken Tandoori | How to Make Tandoori Chicken

Ingredients for Air Fryer Tandoori Chicken:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Whole Chicken Legs - 3 (approx. 500 gms)

Marinade:
- Hung Curd/Yoghurt- 4 tbsp
- Kashmiri Chilli Powder- 5 tsp
- Turmeric Powder- pinch (1/8 tsp)
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Cardamom Powder- 1/2 tsp
- Salt- 1 tsp
- Ginger Garlic Paste- 2 tsp
- Roasted & powdered Kasuri Methi ( dried Fenugreek leaves)- 1/2 tsp
- Red Food Colour (optional)- pinch
- Lemon Juice- 2 tsp
- Oil-3

Other Ingredients:
- Butter -1 tbsp

Preparation:

- Wash and pat dry the chicken piece
- Now make slits on them, 2 on the thigh portion and 2 on the legs as shown in the video.
- To make the Hung Curd, add around 300 ml of curd or plain yogurt in a strainer kept on a bowl and allow the water to drain completely. This should take around 1 hr.

Marination:

- To make the marinade, take a bowl and add all the ingredients as shown in the video. Whisk it well to make a uniform and smooth marinade.
- Now add the chicken legs & thighs to the marinade and mix it well, making sure the marinade coats the chicken completely and massaged well inside the slits made earlier.
- Now cover the bowl and keep in the refrigerator for around 2 hrs or if you want, overnight

Process:

- Take out the basket from the Air fryer and brush it with 1 tsp oil.
- Now place the marinated chicken pieces side by side in the basket making sure not to put too much marinade. (The marinade could burn if too much)
- Put the basket back into the Air fryer and set temperature at 180°C and time at 20 mins.
- Pause the air fryer after 10 mins. Remove the basket and baste the chicken with 1 tbsp butter.
- Put the basket back and cook for the rest of 10 mins at 180°C
- Remove and check if the chicken is cooked. Otherwise you may cook for 2-3 mins more at 180°C

#airfryertandoorichicken #tandoorichicken #chickentandoori #tandoorichickenrecipe #airfyer #chickentandoorirecipe #spiceeats #spiceeatsrecipes #spiceeatschicken

EID SPECIAL MUTTON GRAVY| MUTTON MASALA CURRY | TASTY MUTTON CURRY

Spice Eats 2024-04-10 | Eid Special Mutton Gravy | Mutton Curry | Mutton Gravy | Mutton Curry by Spice Eats | Tasty Mutton Curry | Mutton Masala Curry | Eid Special Mutton Curry | Mutton Gravy by Spice Eats

Ingredients for Eid Special Mutton Gravy:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Mutton - 1 kg (curry cut with bones)

Special Masala Powder-
- Fennel seeds-2 tsp
- Shah Jeera-1 tsp
- Green cardamom-6
- Cloves- 6-7
- Cinnamon (small pieces)-1
- Black cardamom -2
- Mace-1/2 flower
- Nutmeg- 1/4 piece
- Black peppercorns-around 25 nos
- Kebabchini-10 nos (optional)

Spice Powders:
- Turmeric powder-3/4 tsp
- Red Chilli Powder-2 tsp
- Kashmiri Chilli Powder-3 tsp
- Coriander Powder-2 tsp
- Cumin Powder-1.5 tsp

Other Ingredients:
- Onions, sliced- 3 big onions (300 gms)
- Ginger Garlic paste-4 tsp
- Tomato sliced- 4 small (200 gms)
- Salt-2 tsp+ pinch
- Oil-6-7 tbsp

Preparation:

- Slice the onions and the tomatoes. Set it aside.
- Also dry roast the whole spices in a pan for around 3 mins and set it aside to cool.
- Now grind it into a powder for use later.

Process:

- Heat oil in a pressure cooker and add the sliced onions.
- Fry on medium heat for 10-12 mins till golden in colour. Now add the mutton pieces and fry on medium heat for around 2 mins.
- Now add the ginger garlic paste, mix and fry on medium heat for 3-4 mins till the mutton is browned.
- Now add all the spice powders & salt and mix and fry for around 2-3 mins.
- Now add the sliced tomatoes and cook on medium to low heat for around 3-4 mins till the tomatoes are cooked.
- Now add the spice powder and mix and fry on low heat for around 2-3 mins till the spices are cooked and oil separates.
- Add 500 ml water and pressure cook for 3-4 whistles.
- Remove and serve with rice or roti

#eidspecial #muttoncurry #muttongravy #simplemuttoncurry #easymuttoncurry #spiceeats #spiceeatsrecipes #spiceeatsmutton

ROHU MASALA FISH CURRY | MASALA FISH CURRY RECIPE | FISH CURRY BY SPICE EATS

Spice Eats 2024-04-02 | Rohu Masala Fish Curry | Fish Curry Recipe | Masala Fish Curry Recipe | Fish Curry | Masala Fish Recipe | Rohu Fish Curry | Fish Recipe | Fish Curry by Spice Eats | Rohu Fish Recipe

Ingredients for Rohu Masala Fish Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Fish (Rohu, Katla, Asian Carp) - 500 gms

Marinate with:
- Salt-1 tsp
- Turmeric powder-1/2 tsp

Tempering:
- Fenugreek seeds (Methi)-1/4 tsp

Spice Powders:
- Turmeric powder-1/2 tsp
- Red Chilli Powder-1.5 tsp
- Cumin Powder - 3/4 tsp
- Coriander powder-1.5 tsp
- Kashmiri Chilli powder- 2 tsp
- Kasuri Methi, crushed- 1 tsp
- Garam Masala powder-1/4 tsp

Other Ingredients:
- Onion paste- 1 large onion- 100 gms
- Ginger garlic paste- 2 tsp
- Tomatoes, fine chopped- 2 small (100 gms)
- Whisked curd- 2 tbsp
- Oil - 3 tbsp
- Salt - 1/4 tsp

Preparation:
- Marinate the fish with salt & turmeric powder. Set aside for around 30 mins.
- Now to pan fry the fish, heat 2 tbsp oil in a pan and place the fish pieces side by side.
- Fry on medium heat for 3-4 mins.
- Flip and continue on the other side.
- Remove & set aside

Process:
- Heat oil in a kadhai and add the fenugreek seeds.
- Give a mix and add the onion paste.
- Also add the ginger garlic paste and spice powders. Mix and cook on low heat for around 10 mins till the masala is cooked and oil separates.
- Now add the chopped tomatoes, the kasuri methi and 1/4 tsp of salt.
- Cook on low heat for 3-4 mins till the tomato is soft and the gravy is pulpy.
- Now switch off heat and add the whisked curd/yogurt.
- Give a mix and switch on heat.
- Cook on low heat for 2-3 mins till the curd is cooked and oil separates.
- Now add 300 ml water and bring to a boil.
- Add the fried fish pieces, give a stir and cover & cook on low heat for around 10 mins.
- Now add the garam masala powder, give a stir and simmer for 2 mins.

#masalafishcurry #fishcurryrecipe #masalafishrecipe #fishcurry #fishrecipe #spiceeats #spiceeatsrecipes #spiceeatsfishcurry

KERALA STYLE CHICKEN CURRY | VARUTHARACHA CHICKEN CURRY | COCONUT GRAVY CHICKEN

Spice Eats 2024-03-27 | Kerala Style Chicken Curry | Varutharacha Chicken Curry | Varutharacha Nadan Kozhi Curry | Coconut Gravy Chicken | Kerala Chicken Curry | Kerala Nadan Chicken Curry | Varutharaja Chicken Kuzhambu

Ingredients for Kerala Style Chicken Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken, curry cut with bones- 500 gms

Coconut Masala Paste:
- Cardamom- 2
- Cloves- 3
- Cinnamon- 1 small piece
- Fennel seeds (saunf)- 1 tsp
- Black peppercorns- 3/4 tsp
- Grated coconut - 1/2 cup (around 60 gms)
- Red Chilli Powder- 2 tsp
- Coriander powder -2 tsp
- Turmeric powder -1/2 tsp
- Curry leaves-10-15 leaves

Tempering:
- Green chillies, cut & slit-2
- Curry leaves-15-20

Other Ingredients:
- Onions sliced- one big (100 gms )
- Ginger garlic paste- 1.5 tsp
- Oil- 3 tbsp
- Coriander leaves for garnish-2 tbsp
- Salt- 1 tsp

Preparation:

- Heat 1 tbsp oil in a pan and add the whole spices. Give a stir for a minute and then add the grated coconut.
- Mix and fry on low heat for 2-3 mins till light brown in colour and then add all the spice powders. Keep frying on low heat for another minute and then add the curry leaves.
- Mix and fry on low heat for another minute and switch off.
- Remove to a plate and allow to cool.
- After that add to the grinder and coarse grind it.
- Now add 1/2 cup water and blend to a paste.

Process:

- Heat oil in a kadhai & add the cut green chillies and curry leaves.
- Give a stir and add the sliced onions.
- Fry on medium heat for 6-7 mins till light brown.
- Now add the chicken pieces & salt and give a mix.
- Next add the ginger garlic paste & fry on medium heat for 5-6 mins till the chicken is light brown in colour.
- Now add the blended masala paste, add a pinch of salt and fry on medium heat for 3 mins & then on low heat for 3-4 mins till oil separates.
- Add 250 ml water, give a mix and cover & cook on low heat for 15 mins till chicken is tender.
- Garnish with fine chopped coriander leaves and simmer for 2 mins.

#keralachickencurry #varutharachachickencurry #chickengravy #nadanchickencurry #keralstylechicken #spiceeats #spiceeatsrecipes #spiceeatschicken

CHICKEN KEEMA ROLLS | CHICKEN ROLL RECIPE RAMADAN SPECIAL | CHICKEN SPRING ROLLS

Spice Eats 2024-03-23 | Chicken Keema Rolls | Chicken Roll Recipe Ramadan Special | Chicken Spring Rolls | Iftar Recipes Easy | Spring Rolls Recipe | Chicken Spring Roll | How To Make Spring Rolls

Ingredients for Chicken Keema Rolls:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken Keema (mince)- 250 gms
- Spring Roll sheets-10

Crushed paste:
- Onion- small (45-50 gms)
- Ginger- small piece (4-5 gms)
- Garlic- 2 cloves (5 gms)
- Green chillies-2 nos (4-5 gms)
- Coriander leaves- 2 tbsp ( 5 gms )

Seasoning:
- Salt- 1/2 tsp
- Black pepper powder-1/4 tsp
- Soy Sauce-1 tsp

Other Ingredients:
- Spring onion greens- 3-4 tbsp
- Oil- 2 tbsp
- Flour paste- 2 tbsp flour with 3 tbsp water

Preparation:

- Chop all the items for the crushed paste into big pieces and add in blender/mixie. Roughly crush it. Should not be smooth.
- Also chop the spring onion greens for use later.
- Take out the frozen spring roll sheets/wrappers and allow it to thaw as per instructions in the package.
- Mix the flour and water into a smooth paste for use later. Give a mix once again just before using.

Process:

Making the keema filling:
- Heat 1-2 tbsp oil in a pan and add the crushed paste.
- Fry on low heat for 2-3 mins till cooked and then add the minced chicken.
- Also add the salt and pepper powder.
- Fry on medium heat for 5-6 mins till cooked.
- Add the soy sauce and mix.
- Fry on low heat for 2 mins till dried up & chicken is cooked.
- Add the chopped spring onion greens and mix it. Switch off.
- Set aside on a plate and allow to cool.
- Folding the spring rolls:
- Fold the keema rolls as shown in the video or follow the instructions as shown on the package.

Frying the keema rolls:

- Heat oil for deep frying in a pan and drop the rolls to not crowd the pan.
- Fry the keema rolls in batches.
- Keep stirring and flipping the rolls for even golden colour.
- Should take around 6-7 mins on medium heat.
- Serve with sweet chilli sauce.

BANG BANG CHICKEN | HOW TO MAKE BANG BANG CHICKEN | CRISPY BANG BANG CHICKEN

Spice Eats 2024-03-19 | Bang Bang Chicken | How To Make Bang Bang Chicken | Bang Bang Chicken Recipe | Chinese Bang Bang Chicken | Chicken Starter Recipe | Bang Bang Chicken Sauce | Crispy Bang Bang Chicken

Ingredients for Bang Bang Chicken:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boneless Chicken - 450 gms./1 lb. (cut into bite sized pieces)

Marinate with:
- Salt- 3/4 tsp
- White pepper powder-1/2 tsp
- Milk- 1/3 cup
- Eggs whisked-2

The Dry Batter Mix:
- All Purpose Flour/Maida- 1/2 cup
- Corn Flour- 1/2 cup
- Salt- 1/2 tsp
- Black pepper powder- 1/2 tsp

The Sauce:
- Sweet Chilli Sauce- 3 tbsp
- Sriracha Sauce- 2 tbsp
- Honey- 2 tbsp
- Mayonnaise- 2 tbsp

Other Ingredients:
- Sesame oil-2 tbsp
- Sesame seeds-2 tsp
- Red Chilli Flakes-1 tsp
- Sriracha sauce -1 tbsp
- Spring Onion greens, chopped - 1/2 cup

Preparation:

- Cut chicken breast fillets into small cubes and marinate with the items specified.
- Keep aside for around 30 mins.
- Prepare the sauce by mixing together all the ingredients mentioned earlier.
- For the dry batter, add all the ingredients, mix and set aside.

Process:

- Remove half the marinated chicken pieces without any extra marinade and add to the dry batter. Mix well to coat the chicken pieces totally with the dry batter.
- Heat oil in a pan/kadhai and drop the battered chicken pieces into the oil on medium heat.
- Don’t stir for 1 minute.
- Fry on medium heat for another 5–6 mins till golden.
- Fry the rest in batches.
- Take a wok and heat the sesame oil.
- Now add the prepared sauce and cook on low heat for a minute.
- Now add the fried chicken pieces and stir & mix.
- Add the sesame seeds and the sriracha sauce. Stir fry on high heat for a minute to coat the chicken.
- Lastly add the red chilli flakes, sesame seeds and spring onion greens. Stir fry on high heat for a minute.
- Serve hot .

#bangbangchicken #crispybangbangchicken #chickenstarter #chinesebangbangchicken #spiceeats #spiceeatsrecipes #spiceeatschicken

BEST CHICKEN DRY FRY RECIPE | SPICY BONELESS CHICKEN FRY RECIPE | CHICKEN MASALA FRY

Spice Eats 2024-03-16 | Best Chicken Dry Fry Recipe | Spicy Boneless Chicken Fry Recipe | Easy Chicken Masala Fry | Quick Pan Fried Chicken | Chicken Fry For Beginners | Chicken Fry Recipe | Chicken Fry For Bachelors | Quick Chicken Masala Fry

Ingredients Tawa Chicken Masala Fry:

- Boneless chicken pieces - 450 gms or 1 lb

Spice Powders
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Chicken Masala- 2 tsp

Other ingredients :
- Lemon juice- 2 tsp
- Ginger Garlic paste- 2 tsp
- Green Chillies thick chopped- 2-3 nos.
- Tomato, fine chopped- 1 big (100 gms)
- Coriander leaves, chopped- 4 tbsp
- Salt- 1 tsp
- Refined Oil- 3 tbsp

Preparation:

- Cut the chicken fillets into small pieces and set aside
- Chop the green chillies into thick pieces and fine chop the tomato & coriander leaves. Set aside.

Process:

- Take a tawa/frying pan and heat oil.
- Add the Ginger Garlic paste and fry it on low heat for 1 minute.
- Now add the pieces of green chillies and fry it on low heat for another 1 min.
- Add the chicken pieces, the turmeric & red chilli powder, salt and lemon juice. Now mix well and bhunno/fry it on high heat for 3-4 mins.
- Continue to fry it on medium heat for another 2 mins till the pieces are browned.
- Add the chopped tomatoes, mix and cook on medium heat for 2 mins till it is soft.
- Now add the Chicken Masala and fry on low heat for 1 min. Add a splash of water & give a mix.
- Cover & cook on low heat for 10 mins. Remove the lid, give a mix and again cover & cook on low heat for another 5 mins.
- Remove lid and dry up any excess water.
- Now add the chopped coriander leaves, give a mix and keep frying for another minute to coat the chicken well.

#chickenmasalafry #tawafriedchicken #chickenfry #masalachickenfry #bonelesschickenfry #spiceeats #spiceeatsrecipes #spiceeatschicken

DHABA STYLE KEEMA MATAR | KEEMA MATAR MASALA | MUTTON KEEMA RECIPE

Spice Eats 2024-03-13 | Dhaba Style Keema Matar | Keema Matar Masala | Keema Matar Curry | Keema Matar Recipe | Mutton Keema Recipe | Keema Recipe | Mince Meat with Green Peas | Spice Eats Keema Curry

Ingredients for Dhaba Style Keema Matar:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Keema (Goat Mince)- 500 gms.
- Fresh peas- 1 US cup (100-120 gms)

Whole Spices:
- Green Cardamom- 4
- Cinnamon- 3
- Cloves- 5
- Dried Red Chillies- 4
- Whole Black Peppercorns- 10

Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Garam Masala Powder- 1 tsp
- Green Cardamom Powder- 1/2 tsp

Other Ingredients:
- Onions, chopped- 2 large (200 gms)
- Ginger Garlic paste- 2 tsp
- Curd/Plain Yogurt, whisked- 3 tbsp
- Tomato Purée(readymade)-5 tbsp
- Refined Oil- 4-5 tbsp
- Coriander Leaves, chopped- 3 tbsp
- Salt - 1 tsp + a pinch (or to taste)

Preparation:

- Chop the onions and the coriander leaves.
- Peel the fresh green peas or use frozen ones.
- Whisk the curd/yogurt, set aside.
- Dry roast the Kasuri Methi for 30 secs and then allow to cool. Crush it roughly with your hand.

Process:

- Heat oil in a kadai/wok & add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 10 mins till light brown in colour.
- Add the ginger garlic paste and fry on low heat for 2 mins till the raw smell is gone.
- Add the keema (minced meat & the turmeric, red chilli, coriander, cumin powders & 1 tsp salt.
- Mix and sear/bhunno on high heat for around 3 mins & then on medium heat for 7 mins till the keema is browned and oil separates.
- Now add the Kashmiri Chilli Powder, Garam Masala Powder, Green Cardamom powder and tomato purée and give a mix.
- Next add the whisked curd/yogurt, give a mix and cook on low heat for 2 mins till the curd is cooked. Continue to fry on medium heat for another 2-3 mins till oil separates.
- Now add the green peas and a pinch of salt, mix and fry for 2 mins.
- Add 250 ml water, mix and cover & cook on low heat for 20 mins till the keema & green peas are tender.
- Garnish with chopped coriander leaves, give a mix and simmer for 1-2 minutes.
- Serve with naan, roti or rice.

#keemamatarmasala #keemamatar #keemacurry #keemamatarrecipe #keemamasala #keemafry #spiceeatsrecipes #spiceeats #spiceeatsmutton

SPICY CHICKEN LEG ROAST | CHICKEN LEG ROAST RECIPE | CHICKEN LEG FRY

Spice Eats 2024-02-27 | Spicy Chicken Leg Roast | Chicken Leg Roast Recipe | Chicken Leg Fry | Chicken Drumstick Recipe | Chicken Drumstick Fry | Spicy Chicken Fry Recipe | Chicken Fry Recipe | Chicken Recipe

Ingredients for Spicy Chicken Leg Roast Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken full leg - 3 (500-600 gms)

Masala powder:
- Coriander seeds-3 tsp
- Cumin seeds-1 tsp
- Cloves- 4
- Cinnamon- 1 small
- Byadgi Chillies-10 ( around 16-18 gms)

Marinade:
- Masala powder- roasted & powdered (5-6 tsp)
- Ginger garlic paste - 2 tsp
- Salt- 1.25 tsp
- Lemon juice-2 tsp
- Groundnut or any other oil- 2 tbsp
- Water-1 tbsp

Tempering:
- Fennel seeds- 1/2 tsp
- Curry leaves- 10-12
- Garlic crushed -3-4
- Byadgi Chillies-2 (cut)

Other ingredients:
- Onions sliced -2 medium (150 gms)
- Oil -2 tbsp

Preparation:

- To make the masala, add all the whole spices in a pan and roast it on low heat for 2-3 mins.
- Remove and allow to cool.
- In the same pan, heat oil and then add the Byadgi chillies.
- Fry on low heat for 2-3 mins. Remove.
- Grind the spices and chillies into a powder.
- Marinate the chicken with the spice powder & other ingredients specified. Set aside for 30-60 mins.
- Slice the onions.

Process:

- Heat 2 tbsp oil in a pan and add the items for tempering. Give a stir and then add the sliced onions.
- Fry on medium heat for around 3-4 mins till light brown and then add the marinated chicken pieces. Fry on medium heat for 2-3 mins and then flip. Repeat on the other side.
- Add a splash of water and then cover & cook on low heat for 10 mins.
- Remove lid and then flip the chicken legs. Baste with the oil in the pan.
- Again cover & cook for another 10 mins till the chicken is cooked and browned.

#spicychickenroast #chickenroast #chickenroastrecipe #spicychickenfry #chickenfryrecipe #chickenfry #spiceeats #spiceeatsrecipes #spiceeatschicken

CHICKEN JALFREZI | RESTAURANT STYLE CHICKEN JALFREZI RECIPE | JALFREZI CHICKEN

Spice Eats 2024-02-20 | Chicken Jalfrezi | Restaurant Style Chicken Jalfrezi Recipe | How To Make Chicken Jalfrezi | Jalfrezi Chicken Curry | Jalfrezi Chicken | Chicken Recipe | Chicken Curry Restaurant Style | Spice Eats Chicken Recipe

Ingredients for Chicken Jalfrezi:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boneless Chicken - 450 gms (thigh pieces)

Spice Powders:
- Turmeric powder - 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander powder- 1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Cumin powder- 1 tsp
- Pepper powder-1/2 tsp
- Garam Masala powder-1/2 tsp

Other Ingredients:
- Onions, chopped- 2 medium onions (150 gms)
- Ginger garlic paste- 1.5 tsp
- Tomato purée- 5 tbsp
- Green chillies, cut - 2-3
- Oil- 1 tbsp + 2-3 tbsp

Vegetables for sautéing:
- Green pepper cubed- half-30 gms
- Red pepper cubed- 50 gms
- Yellow pepper cubed- 50 gms
- Onion petals-75 gms (one medium )

Process:

- Heat oil in a pan and add the cubed peppers and onion petals. Also add a pinch of salt.
- Mix and sauté on medium heat for around 2-3 mins. Remove and set aside on a plate.
- Heat oil in a big frying pan and add the thick chopped onions. Fry on medium heat for 6-7 mins till light brown in colour.
- Now add the cubed chicken pieces and fry on medium heat for 2-3 mins till colour changes.
- Add the ginger garlic paste and fry on medium heat for 2 mins.
- Now add all the spice powders other than Garam Masala powder. Also add salt.
- Fry on medium heat for 3-4 mins till the chicken is browned and the pieces are coated with the masala.
- Now add the tomato purée.
- Mix and cook on low heat for 2-3 mins. Now add 1/2 cup water and cover & cook on low heat for around 5 mins till the chicken is tender.
- Remove lid and add the sautéed peppers & onion, cut green chillies and garam masala powder.
- Mix and cook on low heat for 3-4 mins.
- Finish with a garnish of finely chopped coriander leaves.

RESTAURANT STYLE CHICKEN MUGHLAI | MUGHLAI CHICKEN RECIPE | CHICKEN MUGHLAI

Spice Eats 2024-02-13 | Restaurant Style Chicken Mughlai | Mughlai Chicken Recipe | Chicken Mughlai Recipe | Mughlai Chicken Curry | Chicken Curry Mughlai Style | Mughlai Chicken Restaurant Style

Ingredients for Mughlai Chicken Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken, curry cut pieces -1 kg

Curd-Masala mix:
- Whisked curd/yogurt - 200 ml
- Ginger garlic paste - 3 tsp
- Turmeric powder - 3/4 tsp
- Red Chilli Powder - 4tsp
- Coriander powder - 4 tsp
- Cumin Powder - 1 tsp

Fried onion-cashew paste:
- Sliced onion- 200 gms
- Cashew nuts: 10
- Water-1/2 cup

Tempering:
- Bay leaf-3
- Green Cardamom-6
- Black peppercorns-10-15

Other Ingredients:
- Julienned ginger- 1 tbsp
- Green Chillies sliced- 2-3
- Garam Masala powder-1/2 tsp
- Oil- 6 tbsp
- Ghee-2 tbsp
- Salt-2 tsp + a pinch later

Preparation:

- Slice the onions
- Fry the onions in oil till golden brown.
- Remove and allow to cool
- Also fry the cashew nuts.
- Now make these into a paste.
- Peel and julienne the ginger. Also cut the green chillies

Process:

- Heat oil and ghee in a pan/kadhai and add the whole spices.
- Also add the julienned ginger & green chillies.
- Give a stir on low heat for 1 min and then add the chicken pieces. Also add 2 tsp salt.
- Mix well & sear on high heat for around 5 mins till the chicken turns brown.
- If still not browned, continue to sear on medium heat for another 2 mins.
- Now switch off heat and after a minute add the curd-masala mix. Mix well and then switch on the heat.
- Cook on low heat for around 7 mins till the colour of the gravy has changed and oil separates.
- Add the fried onion paste made earlier, mix and cook on low heat for 4- 5 mins till the gravy thickens and oil separates.
- Now add 250 ml water, stir and cover & cook on low heat for around 20 mins.
- Add the Garam masala powder, mix and simmer for 3-4 mins.
- Serve hot.

DHABA MUTTON CURRY RECIPE | PUNJABI DHABA STYLE MUTTON CURRY | MUTTON GRAVY

Spice Eats 2024-02-11 | Dhaba Mutton Curry Recipe | Punjabi Dhaba Style Mutton Curry | Mutton Curry Dhaba Style | Mutton Curry in Pressure Cooker | Mutton Gravy Recipe | Mutton Masala Curry | Mutton Curry Recipe

Ingredients for Dhaba Style Mutton Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Mutton - 1 kg (curry cut with fat and bones)

Ginger-Garlic-Chilli Paste: (lightly crushed)
- Ginger,2 inch piece-4 tsp
- Garlic cloves- 12-14
- Green chillies- 4

For Marination
- Turmeric powder- 1 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 2 tsp
- Coriander Powder- 4 tsp
- Cumin Powder- 1 tsp
- Black pepper powder- 1 tsp
- Green cardamom- 6
- Black Cardamom- 4 small
- Cloves-6-8
- Cinnamon- 3 pieces
- Salt - 2 tsp
- Ginger-Garlic-Chilli paste- 6 tsp (made earlier)
- Onions, sliced- 300 gms (3 large onions)
- Curd, whisked- 400 ml
- Mustard oil- 2 tbsp
- Kasoori Methi, roasted & powdered- 2 tsp

Tempering:
- Coriander Seeds- 2 tsp

For cooking:
- Ghee (clarified butter) - 3-4 tbsp
- Fried onions, crushed- 2 medium onions

Preparation:

- Slice 3 large onions (about 300 gms) to be used for marination.
- To make the paste, peel and chop a 2” piece ginger.
- Also peel the garlic cloves and cut the green chillies. Add these to a grinder and coarse grind to a paste.
- Dry roast the Kasuri Methi (Dried Fenugreek Leaves) in a pan. Remove into a bowl and crush it with your hand once cooled.
- Whisk the curd till creamy and set aside.
- Now take a big bowl, add the mutton pieces and all the other items for the marinade.
- Mix well and set aside to marinate for one hour on room temperature.
- Now slice 2 medium onions and fry in oil till golden brown. Crush it with your hand or coarse grind it to a rough powder.

Process:

- Heat ghee and add the whole coriander seeds. Give a stir and add the marinated mutton, mix and cook on high heat for 5 mins.
- Now reduce heat to low and cook covered on low heat for 10 mins. Remove lid, give a mix and place the cover again. Cook covered on low heat for another 10 mins.
- Again remove lid, add the crushed onion and mix & simmer on low heat for another 2 mins.
- Next add 300 ml water, give a mix and pressure cook till 4-5 whistles. (on high heat till 1st whistle and then on low for 3-4 whistles. This should take around 15-18 mins)
- Allow the pressure to release and remove lid.
- Check whether meat is tender and gravy is the right consistency.
- Simmer for around 2 mins on low heat and serve hot.

#dhabamuttoncurry #muttoncurry #muttongravy #punjabimuttoncurry #muttonrecipe #spiceeats #spiceeatsrecipes #dhabastylemuttoncurry #spiceeatsmutton

MACKEREL MASALA FISH FRY | BANGDA FISH FRY | FRIED MACKEREL FISH | FISH FRY

Spice Eats 2024-02-07 | Mackerel Fish Fry | Bangda Fish Fry | Fried Mackerel Fish | How To Make Mackerel Fish Fry | Fish Fry Recipe | Mackerel Fish Recipe | Bangude Fish Fry | Masala Fish Fry | Spice Eats Fish Fry Recipe

Ingredients for Mackerel Fish Fry:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Whole Mackarel (Bangda Fish), cleaned -2-3 ( 300-400 gms)

Marinade:
- Fresh Red Chillies- 2-3
- Garlic cloves- 9 cloves (around 18 gms)
- Cumin seeds-1 tsp
- Turmeric powder -1/2 tsp
- Kashmiri Chilli powder-2 tsp
- Coriander powder-1 tsp
- Black Peppercorns- 20 nos
- Salt-1 tsp
- Curry leaves-10 leaves
- Coriander leaves chopped -1 tbsp
- Oil-1 tbsp
- Water- 1 tbsp

Other Ingredients:
- Lemon Juice -1.5 tsp
- Oil -3 tbsp

Preparation:

- Peel the cloves and chop the coriander leaves.
- Clean, wash & pat dry the whole mackerel fishes. Make cuts on the fish for the masala to get absorbed.
- Add all the ingredients of the Masala paste into a grinder and grind to a paste. If required, add 1 tbsp water while grinding.
- Now add the masala paste onto the fish. Also add the lemon juice.
- Mix and coat the masala on both sides
- Keep aside for around 30 mins.

Process:

- Heat oil in a pan and add the mackerel fishes side by side.
- Fry on medium heat for 3 mins.
- Flip and fry on medium heat for another 3 mins.
- Baste with the masala and oil on the pan while frying.
- Remove & serve.

#mackerelfishfry #mackerelrecipe #bangdafishfry #fishfry #fishfryrecipe #mackerel #spiceeats #spiceeatsrecipes #spiceeatsfish

CHICKEN PULAO RECIPE | SIMPLE AND EASY CHICKEN PULAO | ONE POT CHICKEN RICE

Spice Eats 2024-01-27 | Chicken Pulao Recipe | Simple And Easy Chicken Pulao | Indian Chicken Rice Bowl Recipe | Chicken Pulao | Indian Chicken Pulao | Quick Chicken Pulao Recipe | Spice Eats Chicken Pulao | One Pot Chicken Rice

Ingredients for Chicken Pulao:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Chicken - 1 Kg (curry cut with bones)
- Basmati Rice- 3 US cups (500 gms)

Whole Spices/Garam Masala:
- Green Cardamom-5
- Cloves-5
- Cinnamon-2
- Black Cardamom-2-3
- Black peppercorns-20
- Bay leaf-3
- Shah Jeera- 1 tsp

Curd/Yogurt with Masalas:
- Whisked curd/Yogurt- 200 ml
- Turmeric powder- 3/4 tsp
- Red Chilli Powder-1 tsp
- Coriander powder- 4 tsp
- Garam Masala powder- 1.25 tsp

Other Ingredients:
- Onions, sliced- 4 medium (300 gms)
- Ginger garlic paste- 3 tbsp
- Green Chillies, crushed- 3-4
- Green chillies, cut -3-4
- Mint leaves - 1 cup
- Coriander leaves- 5-6 tbsp
- Oil - 3-4 tbsp
- Ghee- 3 tbsp
- Salt - 2 tsp in chicken & 2 tsp in rice
- Kewra water-1 tsp

Preparation:

- Slice the onions and fry in oil till golden. Remove from oil and set aside.
- Cut the green chillies and coarse grind it in the grinder. Also cut few green chillies into slits.
- Whisk the curd/plain yogurt and add all the spice powders.
- Peel and chop half of the mint leaves, chop the coriander leaves.
- Soak the basmati rice in water for 30 mins before cooking.

Process:

- Heat oil and ghee in a pan /dekchi/ and add the whole spices.
- Give a stir and then add the ginger garlic paste. Lower heat and stir & fry on low heat for 2 mins.
- Now add the chicken pieces and sear on high heat for 2 mins.
- Add the crushed green chillies & 2 tsp salt and continue to sear on medium heat for another 2 mins.
- Add the whole mint leaves,stir and fry on medium heat for another 3-4 mins till the chicken is browned and coated in masala.
- Now switch off heat and add the curd -masala mix. Mix well for a minute and then switch on heat on low.
- Cook on low heat for 5 mins till chicken & masala both are cooked and oil separates.
- In case there still is water cook it for another 2 mins on medium heat.
- Now add the soaked basmati rice, hot water, (900 ml or 4.5 US cup) chopped mint & coriander leaves,half the fried onions, 2 tsp salt and slit green chillies.
- Also add the Keora water, give a mix and cover.
- Cook covered on medium heat for 5 mins.
- Remove lid, add the balance fried onions, 2 tsp of ghee, stir and cover again.
- Cook covered for another 10 mins on low heat.
- Switch off and keep covered on dum for another 30-45 mins.
- Open and serve with raita.

#chickenpulao #easychickenpulao #indianchickenpulao #chickenricebowl #quickchickenpulao #onepotchickenrice #chickenpilaf #spiceeats #spiceeatsrecipes

RESTAURANT STYLE EGG 65 | EGG 65 RECIPE | EGG 65 PAKORA | ANDA 65

Spice Eats 2024-01-24 | Egg 65 Recipe | Restaurant Style Egg 65 | Anda 65 | Egg Fritters Recipe | How To Make Egg 65 | Egg 65 Pakora | Easy Egg 65 Recipe | Restaurant Style Egg Fritters | Egg 65 Recipe in Hindi | Egg Snacks

Ingredients for Egg 65 Recipe:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Boiled egg whites from 5 eggs, chopped- around 1.25 US cup measure
- Raw egg-1

Spice Powders:
- Turmeric Powder- pinch
- Red Chilli Powder- 1/2 tsp
- Kashmiri Chilli Powder- 1/2 tsp
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 1/4 -1/2 tsp

Other Ingredients for the mix:
- Ginger, chopped-1 tsp
- Garlic, chopped- 1 tsp
- Green chillies, chopped-2 tsp (2-3 nos)
- Besan- 5-6 tbsp
- Raw egg- 1
- Salt- 1/2 tsp

Tempering:
- Garlic chopped - 2 tsp
- Green Chillies, slit & cut- 3-4
- Curry leaves- 15-20
- Red Chilli Powder- 1/2 tsp
- Tomato Ketchup- 3 tbsp mixed with 1 tbsp water
- Oil- 1.5 tbsp+ for deep frying

Preparation:

- Boil the eggs. Shell and take out the egg whites. Roughly chop these into small pieces.
- Also chop the ginger, garlic and green chillies.
- Add all the items for the mix and set aside.
- Also slit 2-3 green chillies for tempering to finish off.

Process:

- Heat oil in a kadhai to deep fry the pakoras.
- Form small balls with your hand to give around 19-20 pakoras and drop these side by side in hot oil. Do not crowd the pan. You can fry these in 2 batches if space is limited.
- Fry these on medium heat for around 3-4 mins.
- Remove and repeat.

- Now add 1.5 tbsp oil in a wok and then add the chopped garlic.
- Mix and sauté for 30 secs on high heat and then add the green chillies and curry leaves. Stir fry for 30-60 secs on high heat.
- Now add the pakoras, give a mix for around 30 secs on medium heat and then add the red chilli powder and tomato ketchup.
- Mix and fry for around 1-2 mins on medium heat and serve hot.
- Serve hot as a starter or appetizer.

#egg65recipe #egg65recipe #anda65 #restaurtantstyleegg65 #eggsnacks #eggsnacksrecipe #spiceeats #spiceeatsrecipes #spiceeatseggcurry

INSTANT CHICKEN FRY RECIPE | QUICK MASALA CHICKEN FRY RECIPE

Spice Eats 2024-01-17 | Instant Chicken Fry Recipe | Quick Masala Chicken Fry Recipe | Chicken Fry For Bachelors | Simple Chicken Fry For Beginners | Chicken Fry | Chicken Fry Recipe | Masala Chicken Fry | Simple and Tasty Chicken Fry | Easy Chicken Fry

Ingredients for Instant Chicken Fry:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Chicken curry cut small pieces - 500 gms

Marination:
- Turmeric Powder-1/2 tsp
- Red Chili Powder -1 tsp
- Coriander Powder-1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Pepper Powder- 3/4 tsp
- Garam Masala Powder-1/4 tsp
- Salt-1 tsp
- Ginger Garlic paste-2 tsp
- Green chillies, thick chopped -3
- Coriander leaves chopped - 4 tbsp
- Kasuri Methi- 1.5 tsp
- Lemon juice- 2 tsp
- Half sliced onions- 1 large (100 gms)
- Groundnut oil -2 tbsp

Tempering:
- Green Cardamom-3
- Cloves-4
- Cinnamon-2 pcs

Other Ingredients:
- Oil-2-3 tbsp
- Coriander leaves, chopped-2 tbsp for garnish

Preparation:

- Take one large onion and slice these into small slices.
- Chop the coriander leaves and cut the green chillies into one inch pieces.
- Marinate the chicken with the ingredients mentioned above and set aside for 30 mins.

Process:

- Heat oil in a pan and add the whole garam masala. Give a stir and then add the marinated chicken pieces.
- Fry on medium heat for 2-3 mins till chicken is little browned.
- Flip these and fry on medium heat for another 2-3 mins.
- Flip the pieces again, reduce heat and cover & cook on low heat for 10 mins.
- Remove lid, flip the pieces again and cook on low heat for another 10 mins till chicken is tender and browned.
- Remove lid, give a stir and garnish with chopped coriander leaves.

#instantchickenfry #chickenfry #simplechickenfry #chickenfryrecipe #bachelorchickenfry #masalachickenfry #simpleandtastychickenfry #spiceeats #spiceeatsrecipes

TELANGANA STYLE MUTTON MASALA CURRY | SPICY MUTTON GRAVY RECIPE

Spice Eats 2024-01-06 | Telangana Style Mutton Masala Curry | Spicy Mutton Gravy Recipe | Mutton Masala | Mutton Curry Recipe | Mutton Gravy | Mutton Masala Restaurant Style | Mutton Gravy Recipe | Mutton Masala Recipe | Mutton Curry by Spice Eats

Ingredients for Telangana Style Mutton Masala:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Mutton - 1 kg (curry cut with bones)

For Marination:
- Salt-2 tsp
- Turmeric powder- 1 tsp
- Red Chilli Powder- 4 tsp
- Whisked curd/yogurt- 8 tbsp (250ml)

Masala paste:
- Fennel seeds (saunf)- 4 tsp
- Green cardamom-6
- Cinnamon- 2 small piece
- Black peppercorns-1/2 tsp (around 20-25)
- Black cardamom-3 small
- Onions, sliced- 3 medium (250 gms)
- Tomatoes, sliced-3 medium (250 gms)
- Salt-1/2 tsp
- Soaked & peeled almonds- 20
- Oil-4-5 tbsp

Spice Powders:
- Red Chilli Powder-1 tsp
- Kashmiri Chilli Powder-4 tsp
- Coriander powder- 3 tsp
- Cumin powder- 1.5 tsp

Other Ingredients:
- Oil- 4-5 tbsp
- Ginger Garlic paste- 4 tsp

Preparation:

- Marinate the mutton pieces with the items mentioned. Set aside for 30 mins.
- Slice the onions & tomatoes.
- For the masala paste, heat 2 tbsp oil and add all the whole spices.
- Give a stir and then add the sliced onions.
- Fry on medium heat for around 5 mins till soft and then add the sliced tomatoes. Also add 1/4 tsp salt.
- Mix and fry on medium heat for 3-4 mins till soft.
- Now add the peeled almonds and mix in for a minute.
- Switch off heat and remove it to a plate to cool.
- Now blend it to a smooth paste

Process:

- Heat oil in a cooker and then add ginger garlic paste. Give a mix & fry on low heat for 2 mins.
- Now add the marinated mutton pieces and sear on high heat for 2 mins. Now add the spice powders, mix and continue to sear on medium heat for another 5 mins till the meat is fried and oil separates.
- Add the masala paste and cook on medium heat for around 10 mins.
- Reduce heat to minimum and continue to cook on low heat for another 5 mins till oil separates, colour of the gravy changes and becomes little granular.
- Now add 400 ml water, give a mix and pressure cook for 4 whistles.
- Serve with roti or rice

#muttonmasala #muttoncurry #muttonmasalagravy #muttonmasalacurry #muttongravy #spicymuttonrecipe #spiceeats #spiceeatsmutton #spiceeatsrecipes

DHABA STYLE MASALA CHICKEN | CHICKEN GRAVY RECIPE DHABA STYLE

Spice Eats 2023-12-23 | Dhaba Style Masala Chicken | Chicken Gravy Recipe Dhaba Style | Dhaba Chicken Gravy Recipe | Tari Wala Chicken Curry Recipe | Dhaba Style Chicken Curry | Chicken Gravy Recipe | Restaurant Style Chicken Gravy | Chicken Recipe

Ingredients for Dhaba Style Masala Chicken:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Chicken curry cut large pieces -500-600 gms

Tempering:
- Bay leaf -2 (cut into 2)
- Green cardamom-4
- Black cardamom-3
- Cloves-4-5
- Cinnamon -2 small pieces
- Mace-1
- Black Peppercorns-10
- Cumin Seeds- 1 tsp
- Star Anise-1

Curd (Plain Yogurt)/Spice Mix:
- Whisked curd/plain yogurt-150 ml
- Turmeric- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 2.5 tsp
- Coriander Powder- 2 tsp

Spice Powders:
- Garam Masala Powder- 1/2 tsp

Other ingredients:
- Onions, sliced- 2 big (200 gms)
- Ginger garlic paste-2 tsp
- Oil- 4-5 tbsp
- Salt- 1/2 tsp+ 3/4 tsp
- Coriander leaves chopped- 4 tbsp

Preparation:

- Slice the onions and chop the coriander leaves.
- Whisk the curd/plain yogurt and add the items specified. Mix again

Process:

- Heat oil in a kadhai and add the whole spices.
- Give a stir and then add the sliced onions. Mix it and then add 1/2 tsp salt.
- Fry on medium to high heat for around 10-12 mins till the onions are light brown in colour.
- Now add the ginger garlic paste, give a mix and fry on low heat for 2-3 mins till raw smell is gone.
- Now switch off heat and once it’s cooled off completely add the curd-masala mix.
- Give a mix for around a minute and then switch on heat on low.
- Stir and cook on low heat for around another 2-3 mins till oil is separated.
- Now add the chicken pieces & 1/2 to 3/4 tsp salt, garam masala powder , mix and keep frying on high heat for
- around 7-8 mins till it’s fried and oil separates.
- Now add 250 ml water.
- Cover & cook on low heat for around 20 mins till chicken is tender
- Simmer for 2 mins
- Garnish with chopped coriander leaves.
- Serve with roti, naan or rice.